This is an incredibly decadent and easy dessert to make combining the thick creaminess of Mascarpone cheese with a sweet blueberry sauce and orange.
I am not a big fan of traditional triffle as I don’t like the texture of jelly with cake but here the 3 elements work really well together. The juice from the blueberries soaks into the sponge cake, and the zesty cream balances it all out.
All you need to do is layer 3 elements: cake + Mascarpone cream + blueberry sauce.
Blueberry sauce: (make this in advance or allow about 1/2 and hour to cool in the fridge)
- 2 cups of fresh of frozen blueberries
- 1/4 cup (60ml) of sugar
- 3 T of fresh orange juice (30 ml)
Put all of the ingredients into a pot and place it on high heat. Let it bubble up to a boil for about 10 minutes, stirring occasionally. Remove from the heat and allow to cool. If you are in a hurry, chill in the fridge until you are ready to assemble.
Slice a sponge cake (shop bought) or use leftovers if you have into a relevant size depending how big your serving dish is. If you are assembling a large triffle, leave the cake in slices. If you are making this dessert in individual cups (and these don’t need to be very big as this is a very rich dessert), then cut the cake into small cubes.
- 250g / 1 cup / 250ml Mascarpone cheese
- 250ml / 1 cup of cream
- zest of an orange
- 1 T icing sugar
- 1 T Cointreau (Orange liqueur)
- 1 t vanilla extract
Whip the cheese and cream until it thickens to soft peaks. Be careful not to over beat, as it goes from the soft scoopable stage to over beaten very quickly. Add the zest, sugar, liqueur and vanilla and briefly mix to combine.
Layer your dessert starting with the Cream cheese mix, then the cake, then the blueberry sauce with the juice (which soaks into the sponge) and then repeat finishing of with blueberries on top.
I few small strands of orange zest to garnish is nice.
Set in the fridge until ready to serve.
Other recipes Ive made using a similar Mascarpone ~ cream mix: