Strawberry Trifle with Mascarpone Whipped Cream

Updated at: Thu, 17 Aug 2023 04:04:25 GMT

Step 1

To make the cake, preheat an oven to 325°F (165°C).

Step 2

In a bowl, sift together the flour and 1/2 cup (4 oz./125 g) of the sugar. Sift the mixture together again into a second bowl. Repeat the sifting twice more, transferring the flour and sugar mixture from bowl to bowl. Set aside.

Step 3

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until they start to foam, about 2 minutes. Add the cream of tartar, salt and vanilla, increase the speed to medium and beat until soft peaks form, about 4 minutes. With the mixer running on medium speed, slowly add the remaining 1 cup (8 oz./250 g) sugar. Increase the speed to high and beat until stiff peaks form, about 2 minutes.

Step 4

Remove the bowl from the mixer and sprinkle the flour mixture over the egg white mixture. Gently fold in with a rubber spatula, taking care not to overmix.

Step 5

Spoon the batter into an angel food cake pan. Gently tap the pan on the counter a few times to remove any air pockets. Bake until the cake is golden brown and springs back lightly when touched, 35 to 45 minutes.

Step 6

Invert the pan onto a wire rack and let cool, upside down, for about 30 minutes. Run a paring knife around the edges of the pan to release the cake. Let cool on the rack for about 10 minutes more. Cut the cake into 2-inch (5-cm) cubes.

Step 7

Meanwhile, make the minted strawberries: In a large bowl, stir together the strawberries, sugar and mint. Let stand at room temperature until the juices have released, about 15 minutes.

Step 8

To make the mascarpone whipped cream, in the clean bowl of the electric mixer fitted with the clean whisk attachment, beat together the mascarpone and sugar until combined, about 1 minute. Add the cream and vanilla and beat until stiff peaks form, about 3 minutes. Use immediately, or cover and refrigerate for up to 2 days. You may need to beat again just before serving.

Step 9

To assemble the trifle, arrange a single layer of the cake cubes in the bottom of a footed glass trifle bowl or a large flat-bottomed glass bowl. Spoon one-third of the macerated strawberries over the cake and then spread a third of the whipped cream over the berries. Repeat the layers twice, finishing with a layer of the whipped cream. Serve immediately or cover and refrigerate up to 4 hours before serving. Serves 8 to 10

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