Individual Berry Trifle with Mascarpone Cream

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Layered mini trifles featuring fresh berries, moist sponge cake, and a rich mascarpone cream for a light, elegant dessert. This French-inspired recipe, ready in about 15 minutes, layers store-bought sponge cake slices, strawberries, blueberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices, cut into 1-inch cubes store-bought sponge cake slices
• 1 cup, sliced strawberries
• 1 cup blueberries
• 1 cup raspberries
• 8 oz mascarpone cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup orange juice

Instructions

1. Step 1: In a medium bowl, whisk 8 oz mascarpone cheese with 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until soft peaks form and the mixture is smooth and fluffy.
2. Step 2: Combine 1 cup sliced strawberries, 1 cup blueberries, and 1 cup raspberries in a bowl. Drizzle with 1/4 cup orange juice and gently toss to coat.
3. Step 3: To assemble each trifle, place 1/3 cup cubed sponge cake into the bottom of a clear glass or jar. Spoon 2 tbsp of the mascarpone cream over the cake, then top with 2 tbsp of the mixed berries. Repeat layers one more time, finishing with a layer of berries on top.
4. Step 4: Chill the trifles in the refrigerator for at least 1 hour before serving to allow flavors to meld.