Dorie's recipe of blueberry-Mascarpone roulade turned
into strawberry trifle at our house. I am not a fan of blueberries and
since I am the baker, I decided to use strawberries instead.
I prepared the sponge cake as per Dorie's instructions and had a very
difficult time beating the egg whites. I did not wait for room temperature
and finally, since I did not have cream of tarter or lemon juice to add, I used
a little vinegar. These were tips found on the internet. At this point I
was certain this recipe would be a waste but I mixed it with the beaten yolks
and baked it. Surprise, surprise, it actually baked a sponge cake and
tasted pretty good too.
Instead of making the blueberry filling, I sliced strawberries and
macerated them in raw sugar for a few hours. The cheese filling was very
easy to make using the Mascarpone and cream mixture. I did not
add the berries since I planned to layer them instead.
I used a biscuit cutter to make circles in the sponge cake and prepared
the trifle with a layer of cake, some of the cream filling and sliced strawberries.
This worked out perfect for hubby and I, we had a lovely individual dessert.
Making a whole sponge cake filled with fruit would
have been a bit much for the two of us.
Since the French Friday's group appears to be taking a break, I am going to take a little vacation as well. I will check in and post for Nana, and when the weekly links start up I will jump into the adventure again. Happy French Fridays to all who continue ~