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“A great summer dessert”
12hrs 20mins

Ingredients Nutrition


  1. Place the strawberries in a large bowl. Sprinkle the 2 tablespoons sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
  2. Cut eight 1/2 inch slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside.
  3. Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Set aside.
  4. To Assemble the Trifles place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon of Grand Marnier.
  5. Spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
  6. Cover the sauce with some of the fresh cut-up strawberries.
  7. Place a large dollop of the mascarpone cream on top of the strawberries.
  8. Repeat the layers, starting with the pound cake.
  9. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
  10. Just before serving sprinkle with the crushed Gingersnap Cookies.

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