Salted Caramel Lamington Trifle with Mascarpone Cream
A layered Australian dessert featuring classic lamington cubes soaked in salted caramel sauce, topped with mascarpone cream and toasted coconut. This australian-inspired desserts ready in about 20 minutes layers toasted sweetened shredded coconut, mascarpone cheese, heavy cream 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 400 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
- 8 oz, cut into 1-inch cubes vanilla sponge cake
- 1/2 cup, toasted sweetened shredded coconut
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup salted caramel sauce
- 1/4 tsp sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1/2 cup sweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently. Set aside to cool.
- Step 2: In a chilled mixing bowl, whisk together 1 cup mascarpone cheese, 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract using an electric mixer on medium-high speed for 3-4 minutes until soft peaks form.
- Step 3: In a trifle dish or large glass bowl, layer one-third of the 8 oz vanilla sponge cake cubes, then drizzle 1/4 cup salted caramel sauce evenly over the cake pieces, allowing the caramel to soak in.
- Step 4: Spread one-third of the mascarpone cream over the soaked cake, then sprinkle with a tablespoon of toasted coconut.
- Step 5: Repeat layering twice more with cake cubes, caramel sauce, mascarpone cream, and toasted coconut, finishing with a final sprinkle of 1/4 tsp sea salt flakes on top.
- Step 6: Chill the assembled trifle in the refrigerator for at least 2 hours before serving to allow flavors to meld and the cake to absorb the caramel.
Frequently asked questions
How long does Salted Caramel Lamington Trifle with Mascarpone Cream take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salted Caramel Lamington Trifle with Mascarpone Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salted Caramel Lamington Trifle with Mascarpone Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salted Caramel Lamington Trifle with Mascarpone Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salted Caramel Lamington Trifle with Mascarpone Cream?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
