Cherries and Mascarpone Sponge Trifle

cherry mascarpone trifle-2

Yesterday I shared with you 10 of my favourite cherry links on the web. Today I share with you what really happened to that 2 pounds of cherries which I hid away for baking. Nope, I didn’t use any of the links, not because they are not tasty but I have been eyeing the tub of mascarpone which lay dormant in my fridge for ever so long, that it threatened to die slowly and go rotten on me. I just couldn’t bear throwing that unopened tub, initially meant for tiramisu cupcakes ( which never happened, but that’s a different story altogether).

cherry mascarpone trifle-3

cherry compote

For a while, the flavours of mascarpone and cherries were dancing in my head, salivated me in my dream. Should I add chocolate ganache? Would lemon zest be part of the party too? But first things first, the cherries were reduced to a delicious compote. Easy enough to do as it only took me 10 minutes on the stove, and those who ever thought I was slightly obsessed about baking, do think again. Why would one ever buy a jar of cherry compote for $15 when you can make a preservative-free at home, jars and jars of it, using 10 minutes of your free time? Go figure. I’d like to think that life is all about choices, one may choose to eat out every single day to the nearby joint and have bowls of MSG laden noodles and fried dessert. Leave me happy with my cherry compote :-)

vanilla genoise

Next, it was time to reconstruct the layers. Trifle and tiramisu came to mind, so I did something along that line. Vanilla genoise was baked in my new pie pan, as I was aiming for thin layer instead of a tall cake. It felt wrong to cut out circles of the cake, it looked so perfect but I wanted desserts in a jar!

cherry mascarpone trifle-4

The little baker came running to the kitchen when I was whisking the mascarpone with single cream. I let her stand on her stool and whisk away whilst I placed cut-out sponge circles into the stemmed glasses and tumblers. My mom watched intently as my daughter and I did the dessert. I don;’ know whether it was the look of awe, terror or bemusement, but under that circumstance I tried to pipe the top layer as neatly as possible. Talk about being watched!

cherry mascarpone trifle

All the jars, tumblers and glasses were licked clean, it was a  tasty and easy after-lunch dessert. The trifle was light, airy and not too sweet, which is why genoise was a perfect pairing for it, with sweetness from mascarpone and cherry compote. I suppose this trifle idea can be layered in the pie pan itself and sliced as cake, but for now I am happy with my dessert in jars!

Cherries and Mascarpone Trifle

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 jars or 1 9 inch cake

Serving Size: 12

Cherry Mascarpone trifle, which can be make ahead and assemble just as your guests arrive! With light genoise as bottom layer, this dessert is exquisite as a cake or in jars.


  • For cherry compote:
  • 500g pitted fresh cherries
  • 2-3 tbsp granulated sugar
  • juice from 1/2 lemon
  • 1 tsp corn starch / corn flour
  • For vanilla genoise:
  • 4 large eggs
  • 120g sugar
  • 120g plain flour
  • a pinch of salt
  • 45g unsalted butter, melted
  • 1 tbsp vanilla extract
  • For Cherry-mascarpone layer
  • 1 jar cherry compote
  • 1 layer vanilla genoise cake
  • 300g mascarpone cheese
  • 150ml single cream
  • 1 tbsp vanilla extract


  1. For cherry compote:
  2. In a pan add the cherries, sugar and lemon juice.
  3. Simmer on medium heat until the cherries are soft and almost mushy.
  4. It will start to liquidise.
  5. Mix the corn starch with a few tablespoon of water and add into the pan, to thicken up the compote.
  6. Remove from heat when the compote is glazed and thickened, it will take all in all just 10 -15 mins.
  7. If not used immediately store in airtight container and refrigerate for up to 3 weeks.
  8. For vanilla genoise:
  9. Preheat the oven to 180C.
  10. Using double boiling method, place 4 eggs with sugar in mixer bowl, with boiling water underneath.
  11. Hand whisk until pale and sugar is fully melted.
  12. Add in the vanilla and transfer to stand mixer, beat until pale and triple in volume.
  13. Sift the flour and fold into the batter.
  14. Take 3 tbsp of batter and mix in with the melted butter.
  15. Add the butter mix back into the batter, and fold just until combined.
  16. Pour the cake batter onto a baking sheet or large pie pan.
  17. Bake for 20-25 minutes until top is springy and golden.
  18. Once cooled, cut out circles using the rim of glass you are using for trifle.
  19. To assemble the trifle:
  20. Whisk the single cream with mascarpone and vanilla extract until soft peaks are formed.
  21. Optionally you can sweeten it with icing sugar ( 1-2 tbsp).
  22. Place a sponge circle on the bottom of glass.
  23. Spoon some cherry compote and pipe the mascarpone on top.
  24. Repeat layer with sponge> compote > whipped mascarpone.
  25. For top layer, pipe cream decorations on the edge rim of jar/ glass and put the compote in the middle.
  26. Refrigerate until serving time. ( best served within same day of assembly).






    • Jehanne says

      Hi Natalie, for the vanilla genoise, unfortunately I go by scale. But for cherry compote, you can eyeball the sweetness by no matter how many cups of cherries u put in. generally 2 cups equal to 2-3 tbsp sugar, and half lemon. Same goes with mascarpone: single cream ratio, generally 1 cup of mascarpone to 1/2 cup cream.

    • Jehanne says

      Thanks a lot Mary! Just doing the transition to wp, hope the site will be running more smoothly when I know how this wp malarkey works!

  1. says

    I neither have mascarpone, nor cherries and looking at these beautiful pictures, that’s not helping either. There should be a law against putting up beautiful pictures of mouth watering dessert. 😉 dig this!

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