A really nice recipe, especially for the summer.
1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling
1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.
2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.
3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat layering.
4. Trifles can be refrigerated up to three hours before serving.