I want to point out that while I always try to bring you budget-conscious recipes each week, this one does not fall into that category. I've been saving it for probably a year or two because it was hard for me to justify sharing a splurge recipe in these uncertain economic times that many of us are struggling through, and I calculated that ingredients ran a little over $50 for this dessert. While I appreciate that you can get a bakery made dessert for less than that, there's also something to be said for presenting a truly remarkable trifle that you prepared at home with the freshest ingredients possible. Thankfully you don't need to do a trial run though since I did that for you. And better yet, I can say that other than doubling the raspberry juice to dip your margherites, nothing needed adjusted or tweaked. This was a sweet, creamy, sinful dessert that I probably shouldn't push for Easter with that description, but it's a dessert I'm willing to sin for, so there's that. The only issue I did run into is margherites were hard to find locally, and the only place I could find them online was Amazon, which only offered the chocolate and vanilla combo variety. But I personally like both flavors, so that was just a bonus for me. You could probably substitute madelines and still have a very similar turnout. If you don't celebrate Easter, no worries. With the red, white, and blue coloring, this would work for Independence and Labor Day, or really any time during the summer months, but I'd recommend taking advantage as soon as the berries are in season since it will really add maximum flavor and sweetness to the trifle, giving more bang for the buck that way.
Ingredients
6 Tablespoons GOLDEN BLOSSOM HONEY
1 (10 oz) package frozen raspberries in lite syrup, thawed
1/4 cup Chambord Raspberry Liqueur
2 (14 oz) packages Stella D’Oro Margherites
24 ounces mascarpone cheese (available at gourmet food stores or cheese shops)
1 1/2 teaspoons almond extract
1 pint strawberries
1 pint raspberries
1 pint blueberries
1 (10 oz) package frozen strawberries in lite syrup
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Wow, I could probably eat for a whole week for $50 LOL Looks positively gorgeous and utterly decadent!
ReplyDeleteBeing modest, my splurge recipe would probably be when I make savoury torte, I mean it is not expensive, but I have to buy 200g of gouda which is something I never do otherwise LOL My lunches otherwise usually do not cost more than 2 or 3 bucks LOOOOOL
Food is on the rise here so I'm not sure I could eat 2 meals a week for $50. Allison and I will go to the grocers and walk out with just 2 plastic bags of food for the two of us and be well over $100 for just a few meals. And we eat cheap like noodles and beans and rice and such. We don't buy the expensive cheeses anymore, but I did splurge on a big container of feta for my Greek noodles last week, and that will last me quite awhile.
DeleteWas the Chambord what made it so expensive? Our stores always have those Stella D’Oro treats! I used to always have them with my General Foods International Coffee while watching General Hospital in the ‘90’s when my kids were babies🤣 My daily treat!
ReplyDeleteOur splurge food is a beef tenderloin at Christmas. They are around $130.
The Chambord was just a small part of the expense. Even more so if you don't already have it on hand and have to buy a bottle up front. I spent $15 on cheese alone, the fruit was about $10, the frozen fruit another 15, the cookies were $10. So you see where the expense comes in.
DeleteOh, I remember General Foods International Coffee. My mom loved having hers and watching her soaps too. How funny is that? Must have been a big thing with women in the 90's. Their coffee and soaps were the epitome of sophistication LOL
What better to celebrate a holiday than a decadent dessert? This looks fantastic!!!!
ReplyDeleteThank you, Rosey!
DeleteI had to Google what Margherites were since I had never heard of them but this looks and sounds so good! I don't eat a lot of sweets right now except on cheat days and would probably eat most of this myself since my daughter doesn't like sweets like I do. LOL
ReplyDeleteLol at least you can admit your sins. You mean you are enjoying spring like weather and not pinning for fall yet? Give it a month? Haha
ReplyDeleteLooks like something that would be filling for the price too.
Gracias por la receta. Tomó nota. Te mando un beso.
ReplyDeleteThat looks so good!
ReplyDeleteGreat tip about letting the berries be the star by using them in season
ReplyDeleteOMG!! That is spectacular!! Keeping this recipe for company. Thanks.
ReplyDeleteYummy, yummy....or as the Italians would say - gnam, gnam!
ReplyDeleteI'd love to try it.