Name: Summer fruit trifle
Prep time: 30 min
Total time: 30 min
Yield: 6 glasses
Ingredients: 250 g mascarpone; 250 ml whipping cream; 50 g powdered sugar; 1 pc vanilla bean; 150 g ladyfingers; 200 g strawberries; 125 g blueberries; 125 g raspberries; 80 ml strawberry juice; 6 pinches mint

Ingredients

6glasses

For the vanilla cream

250 gmascarpone

250 mlwhipping cream

50 gpowdered sugar

1 pcvanilla bean

For the layers

150 gladyfingers

200 gstrawberries

125 gblueberries

125 graspberries

80 mlstrawberry juice

For garnish

6 pinchesmint(Optional)

Step by step process

Make the cream

1
For the fruit trifle, first make the cream. Pour the well-chilled heavy cream into a larger bowl and whisk it into a firm, stable foam that holds its shape.
2
Slice the vanilla pod lengthwise, scrape out the seeds and fold them together with the mascarpone and powdered sugar into the whipped cream. Whip only briefly, until you have a smooth and fluffy cream.

Layer into glasses

3
Wash the strawberries, remove the stems and cut them into quarters. Gently rinse the blueberries and raspberries and let them drain on a kitchen towel.
4
Break the sponge fingers into pieces and divide them among the bottoms of six glasses. Lightly drizzle each layer with strawberry juice so the sponge softens but does not fall apart.
5
Spread a layer of vanilla cream over the sponge fingers and arrange fresh fruit on top. Repeat until you fill the glasses, then finish with cream on top.

Chill and serve

6
Cover the finished glasses with plastic wrap and refrigerate for at least 2 hours, ideally overnight, so the flavors fully blend and the sponge fingers soak up the fruit juice and cream.
7
Before serving, decorate each glass with the remaining fruit and a mint leaf. Serve the finished dessert well chilled, ideally straight from the glasses.