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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Cherry Trifle 8 oz. cherry preserves (about 1 C.) 4 oz. pitted fresh cherries, halved (about 1/2 C.) 1 1/2 C. Down in the Valley gluten-free pound cake, cubed into bite-sized pieces 1/2 C. heavy whipping cream, cold 1/4 C. Mascarpone cheese, softened to room temperature In a small bowl, mix the cherry preserves with the fresh cherry halves. Set aside. Using a hand mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed for about 1 minute. The cream should get fluffy and have fairly stiff peaks. Add the Mascarpone cheese and blend on medium speed just until the cheese is incorporated. Set aside. Use a trifle dish or 4-6 individual serving glasses to layer the trifle components. Start by evenly distributing the cherry mixture; then add the cubed cake. Top with whipped cream and garnish with a few fresh cherries. Keep cold until serving. This rich, chilled treat makes a nice midday summer treat, served with lemonade. |
