It’s been awhile since I’ve had dessert and with the holidays right around the corner, that streak will be coming to a screeching halt.
Making a dessert like this is generally not too time-consuming which is a game-changer during the holidays when we are all pressed for time and running on empty.
This particular trifle comes together fairly quickly since there is no cooking to speak of, just a bit of manual labor and even that is minimal.
Trifles are a bit like window shopping… because they are usually served in a clear vessel, you can take a look at what you are getting before you decide to plunge in.
They are lovely with all of their layers and I like doing these individually so everyone gets a beautiful dessert all to themselves. (and the fact that I don’t own a proper trifle dish has something to do with that decision as well…)
- half of one store-bought pound cake, cut into 1/4 inch thick slices
- 1/4 cup black currant or seedless blackberry jam
- 8 oz mascarpone
- juice of one lemon
- 2 tbsp milk
- 4 tbsp. powdered sugar
- 4 oz. amaretti cookies
- 6 tbsp Kahlua
- 2 tbsp. toasted, sliced almonds
- Make little sandwiches out of the pound cake and the jam. Cut them into 1 inch cubes and set aside.
- In a food processor, reduce the amaretti cookies to crumbs. (or if you are having a bad day, put in resealable plastic bag and whack with a rolling pin)
- Combine the lemon juice and the powdered sugar. Mix well so the powdered sugar dissolves. Add milk and 2 tbsp Kahlua, then add to the mascarpone.
- Using an electric mixer, whip mascarpone mixture until it is light and billowy.
- Brush the little sandwiches generously with the Kahlua.
- Place your tipsy pound cake into the glass and press them down into the bottom. Cover with some of the amaretti cookie crumbs. Dribble a little more Kahlua over the cookies.
- Spoon in the mascarpone to cover the soused cookies.
- Add another layer of amaretti crumbs and finish with a layer mascarpone.
- Sprinkle with amaretti crumbs and toasted, sliced almonds.