Cherry Trifle

This simple, rich chilled dessert is an easy and elegant favorite.

8 ounces cherry preserves (about 1 cup)

4 ounces pitted fresh cherries, halved (about 1/2 cup)

4 ounces lemon sponge cake or pound cake, cubed into bite-sized pieces

3/4 cup shortbread cookies, crumbled (divided)

1/2 cup heavy whipping cream, cold

1/4 cup Mascarpone cheese, softened to room temperature


  1. In a small bowl, mix the cherry preserves with the fresh cherry halves. Set aside.
  2. Using a hand mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed for about 1 minute. The cream should get fluffy and have fairly stiff peaks. Add the Mascarpone cheese and blend on medium speed just until the cheese is incorporated. Set aside.
  3. Use a trifle dish or 4-6 individual serving glasses to layer the trifleĀ  components. Start by evenly distributing the cherry mixture; then add the cubed cake. Sprinkle with 1/2 cup of the shortbread cookie crumbles. Top with whipped cream and garnish with the remaining 1/4 cup of shortbread cookies and a few fresh cherries. Keep cold until serving.

Serving Suggestion

This rich, chilled treat makes a nice midday summer treat, served with lemonade.


Yield: 6 servings