With juicy fresh berries, chocolate cake and decadent eggnog mascarpone filling this trifle is sure to be a hit with your guests! And because it's a no-bake, make-ahead dessert it'll be a hit with you too!
2 - 12 oz chocolate (store bought) cake rolls, chilled
3.4 oz pkg instant vanilla pudding mix
1 1/4 cups eggnog
1 1/2 cups whipping cream
1/3 cup icing sugar
8 oz mascarpone cheese
Zest of 1 or 2 oranges
2 tsps vanilla
3 tbsps seedless raspberry jam
2 1/2 cups raspberries
1 1/2 cups sliced strawberries
plus more berries to garnish
more whipped cream to top or aerosol whipped cream (optional)
Have the cake rolls chilling in the fridge, or they could even be frozen. Whisk the pudding mix and eggnog together for 1 minute, then refrigerate. Whip the whipping cream and icing sugar together on high for 2 minutes or until thickened, and refrigerate. Next beat the mascarpone and add the pudding/eggnog mix. Beat until smooth then add the orange zest and vanilla. Fold in half the whipped cream/icing sugar mix.
Melt the jam in the microwave... it'll only take a few seconds, then mix with the berries.
Assembly:
Cut the cake with a sharp knife in 1/2" slices, wiping off the knife after each cut. Place one or two slices in the bottom of a 4 quart size bowl and stand more around the sides. Add about 1/2 the filling to the bowl.
Fill with the berry mixture. Stand more cake slices around the sides and put a couple on top of the berries too. Now spoon on the remaining filling.
Top with the remaining whipped cream making sure all of the cake slices are covered. Cover the bowl with plastic wrap and refrigerate. This can be made up to this point 1-2 days ahead of time.
When ready to serve garnish with more whipped cream and berries. Dig in with a large spoon and serve in bowls.
Serves 10 - 12
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