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Cherry-Wisconsin Mascarpone Trifle



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3 cups frozen dark sweet cherries, pitted and divided
1/4 cup cream sherry
1 1/2 cups milk
3 egg yolks
3 tbsp. sugar
1/2 tsp. vanilla
1 pound cake, thawed (about 10 - 12 oz.)
1 cup Wisconsin Mascarpone cheese (about 7 oz.)
1/4 cup crushed Italian biscuits


  1. 1
    Marinate cherries in sherry; refrigerate. In a small saucepan, combine milk, egg yolks and sugar; cook and stir until thickened. Remove custard from heat; stir in vanilla.
  2. 2
    Cut cake into bite-size pieces; place in a 6 to 8 cup glass bowl. Drain marinated cherries, saving marinade. Reserve 1 cup cherries; spoon remaining cherries and marinade over cake. Reserve and chill 1 cup custard; pour remaining custard over cake. Cover surface of trifle with waxed paper or plastic wrap; refrigerate 2 to 4 hours until completely chilled. In a small bowl, gently stir reserved custard into cheese; spread over top of trifle. Sprinkle with crushed biscuits; garnish with reserved cherries.

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preparation methods
cuisines North & South American
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