Perfect Lemon Blueberry Mascarpone Trifle Recipe with Easy Almond Amaretti Crumble
A bright and refreshing layered dessert featuring creamy mascarpone, tart lemon curd, fresh blueberries, and a crunchy almond amaretti crumble. Perfect for brunch or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Italian-inspired
Ingredients
Scale
- 8 oz (225 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (250 ml) lemon curd
- Zest of 1 lemon
- 2 cups (300 g) fresh or frozen blueberries
- Optional: fresh mint leaves for garnish
- 1 cup (100 g) amaretti cookies, crushed
- 1/4 cup (30 g) slivered almonds, toasted
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp (12 g) brown sugar
Instructions
- Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast for about 5 minutes until golden and fragrant. Let cool.
- Crush amaretti cookies into coarse crumbs (about 1 cup or 100 g). Combine crushed amaretti, toasted almonds, melted butter, and brown sugar. Mix until crumbs are evenly coated and hold together slightly when pressed. Set aside to cool completely.
- In a chilled bowl, beat heavy cream until soft peaks form (3-4 minutes). Add mascarpone cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth and fluffy but not overwhipped (2-3 minutes).
- In a glass trifle bowl or individual glasses, spoon a layer of mascarpone cream (about 1/3 cup or 80 ml per serving). Add a dollop of lemon curd (2 tablespoons / 30 ml), spreading gently.
- Add a layer of fresh blueberries (about 1/4 cup or 40 g). Repeat layers two more times, finishing with mascarpone cream on top.
- Sprinkle almond amaretti crumble evenly over the top layer just before serving to keep the crunch fresh.
- Optionally, garnish with lemon zest curls and fresh mint leaves.
- Refrigerate the trifle for at least 1 hour to let flavors meld and cream set slightly.
Notes
Keep heavy cream cold before whipping for best texture. Add crumble just before serving to maintain crunch. If lemon curd is too tart, stir in a teaspoon of honey. For gluten-free, use gluten-free amaretti or almond flour. For dairy-free, substitute mascarpone and heavy cream with coconut cream and dairy-free mascarpone alternatives.
Nutrition
- Serving Size: About 1 cup (250 ml)
- Calories: 320
- Fat: 22
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Keywords: lemon blueberry trifle, mascarpone trifle, almond amaretti crumble, easy dessert, summer dessert, brunch dessert