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Recipe details
Yellow Melon and Blueberry Mascarpone Trifle
A single-serving trifle layered with lemon mascarpone-yogurt cream, fresh yellow melon and blueberries, warmed blueberry jam, and crisp shortbread crumbs.
≈ 168 kcal/100 g · ≈ 551 kcal/serving
20 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw yellow melon, diced100 g
fresh blueberries60 g
mascarpone90 g
plain Greek yogurt60 g
powdered sugar12 g
lemon juice5 ml
blueberry jam35 g
shortbread cookies, crumbled30 g
Cookware and utensils
small saucepan
mixing bowl
whisk
one serving glass
Directions
01
Warm the blueberry jam in a small saucepan over low heat until fluid
Products
blueberry jam — 35 g
Action
warm
Time
2 min
Temperature
low heat; do not boil
02
remove it from the heat
Products
blueberry jam — 35 g
Action
warm
Time
2 min
Temperature
low heat; do not boil
03
Whisk the mascarpone, Greek yogurt, powdered sugar, and lemon juice until smooth.
Products
mascarpone — 90 g; plain Greek yogurt — 60 g; powdered sugar — 12 g; lemon juice — 5 ml
Action
whisk
Time
3 min
Temperature
cold
04
Place half of the cookie crumbs in the bottom of the serving glass.
Products
shortbread cookies, crumbled — 30 g
Action
layer
Time
1 min
Temperature
room temperature
05
Spoon half of the mascarpone cream over the crumbs.
Products
mascarpone — 90 g; plain Greek yogurt — 60 g; powdered sugar — 12 g; lemon juice — 5 ml
Action
layer
Time
1 min
Temperature
cold
06
Add half of the melon and blueberries to the glass.
Products
raw yellow melon, diced — 100 g; fresh blueberries — 60 g
Action
layer
Time
1 min
Temperature
cold
07
Drizzle half of the warm jam over the fruit and wait until it is no longer hot.
