Imperial Sugar
Imperial Sugar

Strawberry Mascarpone Cream Trifle

Strawberry Mascarpone Cream Trifle


  • 1/2 cup brewed green tea
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons orange juice
  • 2 quarts strawberries, stems removed, sliced
  • 2 cups heavy whipping cream
  • 1/3 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) mascarpone cheese, softened
  • 1 package (10.75 ounces) frozen pound cake, thawed, cut into 1-inch cubes
  • 1/4 cup slivered almonds, toasted
  • Optional: Whole strawberries for garnish


  1. Combine brewed tea and 1/2 cup granulated sugar in a small saucepan. Bring to a boil; stirring until sugar dissolves. Boil for 2 minutes. Let cool for 15 minutes. Stir in orange juice.
  2. Remove stems from strawberries and slice. Combine with syrup in a bowl. Refrigerate for 15 minutes.
  3. Beat whipping cream until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form. Fold in mascarpone cheese.
  4. Place 1/2 of pound cake cubes in a trifle or large glass serving bowl. Top with 1/2 of strawberries and 1/2 of mascarpone cream. Repeat layers ending with cream layer.
  5. Sprinkle with almonds and additional strawberries, if desired. Serve immediately or refrigerate until ready to serve.