Easy and impressive, this Chocottone® and berry trifle with mascarpone cream will wow any holiday crowd.
Prep Time: 15 minutes
Total Time: 15 minutes (+ 2 hours chilling time)
1. Reserve 1/2 cup each strawberries, raspberries and blueberries; set aside. Toss remaining berries with jam; set aside.
2. Using electric mixer, beat mascarpone, icing sugar and vanilla until light and fluffy. Beat in vanilla pudding. Whip cream until stiff peaks form; fold into mascarpone mixture.
3. Spoon one-quarter of the mascarpone cream into bottom of 12-cup trifle dish or bowl. Layer one-third of the Bauducco Chocottone® and one-third of the berry mixture over top. Repeat layers twice. Spread remaining mascarpone cream over top.
4. Cover and refrigerate for at least 2 hours or overnight. Garnish with reserved berries tossed with jam and mint.
Spike trifle with rum, brandy or Marsala wine if desired.