This Chantilly Berry Cake Trifle is a real crowd pleaser, and is much quicker and easier to make than a traditional cake! Dense pound cake, mascarpone cheesecake filling, whipped cream, and berries marinated in raspberry liqueur make up the layers of this dessert, which is almost too pretty to eat!
Course Dessert
Cuisine American
Keyword berry trifle, chantilly berry cake
Prep Time 30 minutesminutes
Chilling Time 1 hourhour
Total Time 30 minutesminutes
Servings 8
Calories 378kcal
Author Erica
Ingredients
Berry Mixture
1cupstrawberrieschopped
1cupblueberries
1cupraspberries
1cupblackberries
¼cupraspberry liqueurcreme de cassis
1orangezested
Chantilly Cheesecake Filling
4ouncescream cheese, softened
4ouncesmascarpone cheese
1 ½cupsmilkdivided
13.4 oz package instant vanilla pudding mix
½teaspoonalmond extractor vanilla
Whipped Cream
1 ½cupsheavy cream
3tablespoonsgranulated sugar
1teaspoonvanilla extract
6-8strawberriescut in half
Pound cake or angel food cake10-12 oz, cut into pieces
Assorted whole berriesfor garnish
Fresh mint leavesfor garnish (optional)
Instructions
Berry Mixture
Combine berries, liqueur, and orange zest in a large bowl, Toss to coat, then let sit for at least 15 minutes.
Chantilly Cheesecake Filling
While berries marinate, make the cheesecake filling. Using a hand mixer, blend ½ cup of milk with the cream cheese and mascarpone until it is completely smooth.
Add the pudding mix, remaining milk, and almond extract to the cream cheese mixture. Beat for about a minute until thoroughly mixed. Set aside.
Whipped Cream
Place heavy cream, powdered sugar, and vanilla extract in a cold bowl and whip to medium peaks. Refrigerate until ready to use.
Assembly
Place half the cake cubes in the bottom of the trifle bowl. Line halved strawberries around the edge of the bowl, cut side out. Fill the cavity with the cheesecake filling, then place half of the marinated berries on top. Add the rest of the cake cubes, then the remaining berries and juice.
Pipe or spread the cold whipped cream on top of the trifle, then decorate with assorted fresh berries and mint leaves, if desired. Refrigerate for at least 1 hour before serving.