Steps to Prepare Appetizing Mascarpone filled "Trifle"

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Mascarpone filled "Trifle". It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Mascarpone filled "Trifle" Recipe. The Best Mascarpone Trifle Recipes on Yummly Strawberry-mascarpone Trifle, Aperol Mascarpone Trifle, Nutella Mascarpone Trifle.

You can have Mascarpone filled "Trifle" using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mascarpone filled "Trifle"

1. It’s 300 grams of lady fingers.
2. Make ready 500 grams of mascarpone cheese.
3. It’s 1 can of sweetend condensed milk.
4. Take 1/2-1 cup of milk (whichever you drink).
5. Take 2 tbsp of jam.
6. Take 1/4 cup of coconut flakes.
7. Take 1 handful of finely chopped hazelnuts.

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Mascarpone filled "Trifle" instructions

1. In a large bowl mix the mascarpone with the condensed milk. Take 1/3 of the above mixture and fold in the coconut flakes. In another bowl pour the milk that we'll use to soak the lady fingers. Pour 1/2 cup first, then add as needed..
2. Arrange one layer of soaked lady fingers in a 9×9 dish. (Make sure to soak each lady finger enough otherwise they will remain dry. I turn each side 3 times.) Next spread the coconut mixture..
3. Arrange another layer of soaked lady fingers. Spread half of the remaining mascarpone-condensed milk mixture. Next pour the jam (I used blueberry), and carefully blend it with the mixture..
4. Arrange the last layer of lady fingers, and spread the remaining mascarpone mixture. Lastly, add the finely chopped hazelnuts. Leave in the fridge for a few hours before serving. Enjoy!.

All the delicious flavours of a traditional Christmas Day trifle set in a loaf tin - it's easy to slice and really smart.A traditional English dessert, trifle features sponge cake or ladyfingers layered with fresh fruit, spirits.Fill crushed amaretti cookies into a wide decorative glass bowl.

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