Barbecue Trifle Recipe | Dairy Farmers of Manitoba

Backyard Barbecue Trifle

Prep Time

10 min.

Cook Time

2 min.

Serving Size

8 servings

Here’s a fun way to serve dessert come summer. Take advantage of mason jars you may have lying around-they’re the perfect size for this easy summer dessert. Dessert bowls work very nicely as well; you may need to grill a slice or two more pound cake.

Ingredients

FRUIT:

5 cups (1.25 L) summer fruit, such as peach or nectarine wedges,
blueberries, raspberries or quartered strawberries
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) freshly squeezed lemon juice

FILLING:

9 oz (275 g) Canadian mascarpone, at room temperature
2/3 cup (150 mL) 35% whipping cream, divided
2 tbsp (30 mL) granulated sugar

CAKE:

2 tsp (10 mL) butter
1/4 tsp (1 mL) ground nutmeg
4 slices (3/4-inch/2 cm thick) store-bought pound cake

Directions

1.	Oil grill and preheat the barbecue to medium.
2.	Fruit: In a bowl, stir together fruit, sugar and lemon juice.
3.	Filling: Place mascarpone in a large bowl; stir in 3 tbsp. (45 mL) whipping cream. In a medium bowl, beat remaining cream while gradually adding sugar until stiff peaks form. Fold in mascarpone.
4.	Cake: Melt butter with nutmeg. Brush over both sides of cake slices. Grill for 1 min per side or until grill marks appear. Cut into 3/4-inch (2 cm) cubes.
5.	Divide half the fruit between 8 (1 cup/250 mL) mason jars, followed by the pound cake; gently press down. Spoon in Mascarpone mixture, spreading evenly. Top with the remaining fruit and any fruit juices.