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Mixed Berry Holiday Trifle Recipe

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★★★★★

4.7 from 138 reviews

This Mixed Berry Holiday Trifle is a luscious layered dessert featuring Swiss roll cake slices, a creamy white chocolate mascarpone filling, and a medley of fresh berries enhanced with raspberry preserves and Chambord liqueur. Perfect for festive gatherings, this elegant trifle combines rich textures and flavors, topped with whipped cream and dark chocolate shavings for a decadent finish.

Ingredients

Scale

Cake and Filling

  • 1 ½ Little Debbie Swiss Rolls – 12 Ct
  • 4 ½ (3.5-oz. each) bars Zoet white chocolate
  • 1 ½ (8-oz. each) containers mascarpone cheese
  • 3 tbsp orange zest
  • 2 tsp Hy-Vee vanilla extract
  • 5 ½ cups Hy-Vee heavy whipping cream

Berries and Garnish

  • 3 tbsp Hy-Vee raspberry preserves
  • 2 tbsp Chambord liqueur
  • ½ cup fresh strawberries
  • 1 cup fresh blackberries
  • Dark chocolate shavings for garnish

Instructions

  1. Freeze cake rolls: Place the Little Debbie Swiss Rolls in the freezer until firm to make slicing easier and to maintain shape during assembly.
  2. Melt white chocolate and mascarpone: In a large microwave-safe bowl, heat the white chocolate bars and mascarpone cheese on HIGH in the microwave, stirring every 30 seconds until fully melted and combined. Stir in orange zest and vanilla extract, then allow the mixture to cool.
  3. Whip cream and fold into filling: Beat the heavy whipping cream in a large bowl until soft peaks form. Gradually fold about 9 cups of the whipped cream, a few cups at a time, into the cooled white chocolate mascarpone mixture until smooth and well blended. Refrigerate the filling along with the remaining whipped cream until ready for assembling the trifle.
  4. Prepare berry mixture: Warm the raspberry preserves in the microwave to make it fluid, then stir in the Chambord liqueur. Gently toss the fresh strawberries and blackberries in this mixture to coat them evenly.
  5. Slice the cake rolls: Remove the frozen Swiss Rolls from the freezer and slice them into approximately ½-inch thick slices.
  6. Assemble the trifle – first layer: Stand 4 and a half slices of cake roll around the inside edge of a 4-quart trifle dish to form a border. Lay 3 slices flat on the bottom of the trifle dish inside the border. Spoon 6 cups of the white chocolate mascarpone filling over the bottom cake layer, spreading it evenly, then add the berry mixture over the filling.
  7. Assemble the trifle – second layer: Stand 6 and a half more cake slices around the inside edge of the dish, then lay 3 slices flat over the berries. Add the remaining filling on top, spreading evenly.
  8. Top with whipped cream and garnish: Beat the reserved whipped cream until soft peaks form again and spread it over the top layer of filling. Garnish with dark chocolate shavings and additional fresh berries as desired for a festive and attractive finish.
  9. Chill and serve: Refrigerate the assembled trifle for at least an hour before serving to allow flavors to meld and layers to set.

Notes

  • Freezing the Swiss Rolls before slicing helps maintain neat layers and makes assembly easier.
  • Stirring the white chocolate and mascarpone mixture every 30 seconds during microwaving prevents burning and ensures smooth melting.
  • Folding whipped cream gently into the filling maintains the light, airy texture necessary for a creamy trifle.
  • Use fresh, ripe berries for the best flavor and appearance.
  • Chambord liqueur adds a subtle fruity depth but can be omitted or substituted for a non-alcoholic version if preferred.
  • Prepare the trifle several hours ahead to allow flavors to meld beautifully, making it an excellent make-ahead dessert.

Keywords: Holiday trifle, mixed berry dessert, white chocolate mascarpone trifle, layered dessert, festive dessert

Find it online: https://victoriablair.com/mixed-berry-holiday-trifle-recipe/