Sweet Blueberry Trifle
Serving Size / Yield
- 1/4 C sugar
- zest of 1 lemon
- 8 oz. Mascarpone cheese
- 3/4 C heavy cream
- 1 tsp. vanilla extract
- 4 slices of pound cake, each cut into 8 cubes
- 1 can blueberry pie filling
In a bowl, combine sugar and lemon zest mix.
In another bowl, combine Mascarpone cheese, heavy cream, vanilla and sugar/lemon zest mixture. Beat mixture with an electric mixer until firm peaks form.
Layer pound cake pieces, blueberry filling and Mascarpone cheese mixture into a glass. Repeat until all ingredients are used up.