Blackberry Mascarpone Trifle in a Jar

You know the feeling? You’ve got company coming over, or maybe you just want to treat yourself to something really special, but you absolutely do not want to spend hours standing in the kitchen. If that sounds like you, this Blackberry Mascarpone Trifle in a Glass is exactly what you need.

This dessert is a total breeze to prep using the Thermomix®, and the combination of fresh, tart blackberries with those rich, creamy layers is just out of this world.

Since this trifle actually gets better as it chills in the fridge, it’s the ultimate make-ahead dessert. That means zero stress on the day you serve it, leaving you free to actually sit down and enjoy the evening with your guests.

Why you’ll absolutely love this recipe:

• super quick and incredibly easy to make
• a gorgeous showstopper served in cute little glasses
• wonderfully creamy thanks to the mascarpone and quark
• bursting with fruity flavor from the blackberry purée
• the perfect make-ahead dessert for the next day
• a fantastic way to use up fresh summer berries
• ideal for entertaining since it’s already perfectly portioned
• a total breeze to whip up in your Thermomix®

My Best Tips for Success

If you want an extra-smooth texture, press the warm blackberry purée through a fine-mesh strainer after blending. This catches all those pesky little seeds and gives you a gorgeously silky purée for your dessert.

If your mascarpone is super firm straight out of the fridge, let it sit at room temperature for just a bit before you start. This helps the cream whip up so much lighter and fluffier when using the butterfly whisk in your mixing bowl.

Only dip the ladyfinger pieces into the purée for a quick second on all sides. You want them to soak up that delicious flavor without completely falling apart, so they still have a little texture and bite to them in the glass.

Make sure to let the trifle chill in the fridge for at least 4 hours. Honestly, it tastes even better if you can leave it overnight—giving those flavors plenty of time to beautifully meld together.

Can you make this ahead of time and store leftovers?

I actually highly recommend it! This dessert is the ultimate make-ahead recipe.

You can easily keep the jars in the fridge for a bit, and honestly, the flavor gets even better as it sits and melds together.

Fun Variations

Cream consistency: If you prefer a different type of quark, feel free to swap it out. This recipe works just as beautifully with fat-free quark as it does with a richer, full-fat version.

Extra garnish: If you’re hosting, these look absolutely stunning with a few fresh mint leaves tucked in next to the fresh blackberries right before serving.

Here’s what you need for these Blackberry Mascarpone Trifle Jars

For the blackberry puree:

• 300 g fresh blackberries
• 10 g powdered sugar
• 1 packet vanilla sugar

For the cream layer:

• 250 g quark (fat-free or your favorite kind)
• 250 g mascarpone
• 150 g plain yogurt
• 70 g powdered sugar
• 2 tbsp lemon juice

You’ll also need:

• 12 ladyfingers
• A handful of fresh blackberries
• Fresh mint leaves

How to Make Blackberry Mascarpone Trifles in Glasses

Instructions:

Give the blackberries a good wash and gently pat them dry. Toss them into the mixing bowl along with the vanilla sugar and powdered sugar, and puree everything for 5 sec. / speed 10. Scrape down the sides of the bowl with your spatula and warm the puree for 3 min. / 37 °C / speed 3. Next, press the mixture through a fine mesh strainer so you get a perfectly smooth, seedless puree, and set it aside to cool.

Rinse out the mixing bowl thoroughly and insert the butterfly whisk. Add the quark, mascarpone, plain yogurt, powdered sugar, and lemon juice, and mix everything for 3 min. / speed 3 until it’s nice and creamy.

Set a little bit of the puree aside for garnishing later. Break the ladyfingers into pieces so they fit perfectly into your 8 glasses, and give them a quick dip in the remaining puree.

Now for the fun part! Alternate layers of the soaked ladyfingers and about 1.5 tablespoons of the creamy mascarpone mixture in the glasses until they’re filled to the top.

Pop the glasses into the fridge for at least 4 hours (overnight is even better!). Right before serving, spoon the rest of the puree over the top and garnish with fresh blackberries and a little sprig of mint.

Enjoy!

I hope you have so much fun whipping this up!

Looking for another delicious treat? Check this one out: Apple Quark Dessert Cups with Streusel

Best, Christoph

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