Blackberry Mascarpone Trifle Jars
These fruity Blackberry Mascarpone Trifle Jars are whipped up in no time using your Thermomix®! You are going to absolutely love the gorgeous, juicy layers of soaked ladyfingers and fluffy mascarpone cream.
Servings: 8
Calories: 254kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Löffel
- 8 Gläser mit 160 ml Fassungsvermögen
Ingredients
For the blackberry purée
- 300 g fresh blackberries
- 10 g powdered sugar
- 1 P. vanilla sugar
For the cream layer
- 250 g quark low-fat, or your favorite kind
- 250 g mascarpone
- 150 g plain yogurt
- 70 g powdered sugar
- 2 EL lemon juice
To assemble
- 12 ladyfingers
For the garnish
- fresh blackberries just a few
- fresh mint leaves
Instructions
- 300 g fresh blackberries, 10 g powdered sugar, 1 P. vanilla sugarFirst things first, give those blackberries a really good wash and gently pat them dry. Toss the berries right into the mixing bowl along with the vanilla sugar and powdered sugar.
- Purée the mixture for 5 sec. / speed 10. Grab your spatula and scrape down the sides of the bowl so you don't miss any of that goodness.
- Next, heat the purée for 3 min. / 37 °C / speed 3. This warms it up just enough to let those gorgeous berry flavors perfectly unfold.
- To get a beautifully smooth, seedless purée, press the warm mixture through a fine-mesh strainer. You'll be left with the most luscious blackberry purée! Set it aside to cool down a bit. Give your mixing bowl a really good rinse, because we're going to need it for the cream.
- 250 g quark, 250 g mascarpone, 150 g plain yogurt, 70 g powdered sugar, 2 EL lemon juicePop the butterfly whisk attachment into your clean mixing bowl. Now, add all of your cream ingredients—that’s the quark, mascarpone, plain yogurt, powdered sugar, and a splash of lemon juice.
- Whip it all together for 3 min. / speed 3 until it's beautifully creamy, smooth, and super fluffy.
- 12 ladyfingersSet aside a little bit of your finished blackberry purée—we'll use this for a pretty drizzle on top later. Grab your ladyfingers and break them into pieces so they fit perfectly into your dessert jars.
- 12 ladyfingersGive each ladyfinger piece a quick dunk on all sides into the remaining blackberry purée so they can soak up all that flavor.
- Start by dropping a layer of the soaked ladyfingers into the bottom of your jars. Spoon about 1.5 tablespoons of that dreamy mascarpone cream right on top. Keep repeating these layers—ladyfingers, then cream—until your jars are perfectly full.
- Pop the filled jars into the fridge to chill for at least 4 hours. Honestly, this trifle is even better if you let it sit overnight! The ladyfingers get wonderfully soft and juicy, and the flavors meld together perfectly.
- fresh blackberries, fresh mint leavesRight before you're ready to serve, pull the jars out of the fridge. Drizzle that reserved blackberry purée over the top cream layer, and finish each jar with a couple of fresh blackberries and a sprig of fresh mint. Enjoy!
Pro Tip: For an extra light and airy cream, let your mascarpone sit out at room temperature for just a bit before mixing!
