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Red berry and dill trifle
You might not expect dill seeds in a dessert, but one taste and you’ll be a convert! The fresh-tasting little seeds work wonders with fresh berries, and a creamy topping of mascarpone cheese will help seal the deal!
YIELDS
8
Ingredients
- 1 cup (240 ml) fresh raspberries
- 1 cup (240 ml) fresh strawberries, quartered
- 1 tablespoon (15 ml) sugar
- 3 limes, juice, divided
- 1 teaspoon (5 ml) dill seeds, ground using a spice grinder
- 2 cups (470 ml) whipping cream
- 1 cup (240 ml) mascarpone
- 3 tablespoons (45 ml) icing sugar
- 8 slices pound cake or store-bought angel food cake, crumbled into large chunks
Directions
- Combine the raspberries and sliced strawberries in a large bowl.
- Add sugar, juice of two limes, and ground dill seeds.
- Macerate at room temp for 90 minutes to two hours.
- In a mixing bowl, whip the cream until soft peaks form.
- Add mascarpone and icing sugar, and whip until soft peaks form again.
- In individual glasses, place one to two spoonfuls of the strawberry mixture.
- Top with a few pieces of pound cake or angel food cake and top with the mascarpone mixture.
- Repeat until all glasses are filled and serve immediately. Enjoy!
