Blueberry Trifle

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

• Servings: 4
• 1 lb fresh strawberries, sliced
• 2 tablespoons sugar
• 8 slices butter pound cake (1/2 inch slices, home made or store bought)
• 2 tablespoons grand marnier (optional)
• 1 cup blueberry sauce
• 1 cup whipping cream
• 2 -3 tablespoons sugar
• 2/3 cup mascarpone cheese
• 1 teaspoon pure vanilla extract
• 4 gingersnap cookies, crushed (home made or store bought)

Recipe

• 1 place the strawberries in a large bowl. sprinkle the 2 tablespoons sugar over the strawberries and stir to combine. let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
• 2 cut eight 1/2 inch slices of pound cake. measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. set aside.
• 3 place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. whip until soft peaks form. set aside.
• 4 to assemble the trifles place one round slice of pound cake in the bottom of each trifle glass. sprinkle each slice of pound cake with 1 teaspoon of grand marnier.
• 5 spoon about 1-2 tablespoons of blueberry sauce on top of each round of cake.
• 6 cover the sauce with some of the fresh cut-up strawberries.
• 7 place a large dollop of the mascarpone cream on top of the strawberries.
• 8 repeat the layers, starting with the pound cake.
• 9 once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
• 10 just before serving sprinkle with the crushed gingersnap cookies.