8 slices pound cake
1 teaspoon vanilla extract
2 cups fresh blueberries
⅔ cup mascarpone cheese
2 tablespoons white sugar
1 cup heavy cream
2 tablespoons Gran Marnier
1 package blueberry jello
½ cup boiling water
1 cup cold water

Preparation method

Dissolve the jello in the boiling water, and then stir in the cold water.Cut the pound cake slices into cubes and sprinkle the Gran Marnier over them.Beat the cream with the mascarpone, vanilla, and white sugar until you get soft peaks.Spoon alternate layers of pound cake, mascarpone cream, and blueberries into 6 one-cup size serving glasses.Pour the thickened jello over the top and chill the trifle for up to 24 hours, to let the flavors blend.

Recipe terms for this post:

blueberry trifle almond blueberry trifle blueberry trifle recipe blueberry jello trifle jello trifle recipes

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