Blueberry Triffle with Mascarpone Cream Layers of sponge cake, mascarpone cheese - whipped cream mixture and blueberry jam set in a glass dish, chilled and served. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Nov 2016 in Recipes Course New Update Main Ingredients Blueberry jam, Mascarpone cheese Cuisine Fusion Course Desserts Prep Time 1-1.30 hour Cook time 0-5 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Blueberry Triffle with Mascarpone Cream 1 cup Blueberry jam 200 grams Mascarpone cheese 1½ cups Whipped cream 5 inch Vanilla sponge cake Method Take Mascarpone cheese in a bowl and beat with an electric beater till creamy. Add whipped cream and beat again. Strain the mixture if the cheese leaves water while beating. Transfer cheese-cream mixture in another bowl and set aside. Scrape the top most uneven part of sponge cake and set aside. Slice the sponge cake horizontally into 3 parts. Place 3 parts one on top of the other, place a small glass dish on it and mark. Trim off the extra edges so that the 3 parts fit into the glass dish. Keep the trimmings aside. Crumble trimmings and add to cheese-cream mixture. Mix well. Place the base part of the cake in the glass dish and press lightly. Spread a portion of cheese-cream mixture on it evenly. Spread a portion of blueberry jam on top evenly. Place the second cake part on top and press lightly. Repeat the layers of cheese-cream mixture and jam on top. Place the third cake part on top and press lightly. Spread a layer of remaining cheese-cream mixture on top and even it out with a palate knife. Spread remaining jam on top and refrigerate for 1 hour. Garnish with a fresh mint sprig and serve chilled. #Blueberry jam #Mascarpone cheese #Vanilla sponge cake #Whipped cream Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article