Backyard Barbecue Trifle

  • Prep Time
    10 min.
  • Cook Time
    2 min.
  • Servings
    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.



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


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


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


Oil grill and preheat the barbecue to medium.  FRUIT: In a bowl, stir together fruit, sugar and lemon juice.  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.

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.

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.


In place of Mascarpone, Canadian Ricotta cheese (drained) can be used.