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Ingredients
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1 cup heavy cream
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16 ounces mascarpone cheese
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5 cups frozen strawberries, thawed
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1 ¼ cups frozen blueberries, thawed
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1 (9 inch) angel food cake, cut into 1-inch cubes
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1 (4 ounce) bar dark chocolate
Directions
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In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
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Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
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Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
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When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts (per serving)
384 | Calories |
28g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 384 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 16g | 80% |
Cholesterol 74mg | 25% |
Sodium 242mg | 11% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 9% |
Total Sugars 9g | |
Protein 6g | 11% |
Vitamin C 26mg | 29% |
Calcium 120mg | 9% |
Iron 1mg | 5% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.