rhubarb trifle quickie

Print Friendly, PDF & Email







Combine sponge, mascarpone & rhubarb compote to a fresh & delicious dessert – easy to prepare, easy to enjoy: easy come, easy go!

Based on on my rhubarb compote and my sponge I like to introduce today a delicious rhubarb trifle rounding off any brunch or dinner in springtime. There are some preparations, but after all you’ll need not starting a big baking/cooking adventure for this:


We tackle the trifle by compiling the 3 essentials:

  • sponge
  • rhubarb compote
  • mascarpone cream
  • … and chocolate flakes – these are optional, or? (well: not for me!)

Let’s start with the mascarpone cream…





Mascarpone, icing sugar & vanilla are whisked until smooth. Separate 3 eggs, add the egg yolks & whisk again.

For the record:
It doesn’t matter if you use an egg whip (manually) or a handheld mixer.

Next to do: whisk stiff the egg whites – very stiff – & add them carefully to the mascarpone mess. …& voilà: here comes our mascarpone cream.


See that the mascarpone is stored properly in the fridge until trifle production!


Next item is the sponge:

  • Either you rely on a ready-to-use sponge from your trusted food store or your trusted bakery
  • or you prepare a sponge by yourself (sponge recipe).

…and then there is the rhubarb compote:

  • Let’s assume a lot of rhubarb compote sits in your fridge awaiting its destiny!
  • Otherwise: buy some rhubarb & start cleaning the rhubarb stems & took a pot….








Now let’s start with the trifle:
  • Take some pieces of sponge & cover the bottom of a bowl generously.
  • Add rhubarb compote generously.
  • Add mascarpone cream generously.





  •  Add more sponge – if you like cut a fitting disk (see photo) or add sponge stripes & quarters: in any case – do it generously.




  • Add another layer of rhubarb compote – generously.
  • Add another layer of mascarpone cream – also generously.
  • Finally – if you like – add chocolate flakes: generously, of course





That’s it!

rhubarb trifle quickie

Prep Time: 30 minutes

Servings: 4-8

rhubarb trifle quickie

Combine sponge, mascarpone & rhubarb compote to a fresh & delicious dessert - easy to prepare, easy to enjoy: easy come, easy go!


    Mascarpone cream:
  • 250 gr mascarpone
  • 100 gr icing/powdered sugar
  • 1 packet vanilla sugar OR 1 vanilla bean & 1 tablespoon sugar
  • 3 eggs (separated)
  • Rhubarb compote:
  • about 500 gr rhubarb (fresh) turned into rhubarb compote (thickened slightly)
  • Sponge:
  • 1/2 of a 3-layer store-bought sponge OR a big 1-layer store bought sponge OR a homemade sponge (baking tray size - maybe a little - just a little - too much...)
  • Trifle:
  • 25 - 50 gr chocolate flakes - optional

How to...

  1. For the mascarpone cream whisk the mascarpone & the icing/powdered sugar.
  2. If you use a vanilla bean slice the vanilla bean, scrape out the vanilla, mix it with the sugar & add to the mascarpone OR simply add the vanilla sugar to the mascarpone cream.
  3. Separate the eggs & add the egg yolks to the mascarpone cream.
  4. Whisk the mascarpone cream until smooth.
  5. Beat the egg whites until very stiff & add to the mascarpone cream.
  6. Whisk carefully until the egg whites are incorporated.
  7. Keep the mascarpone cream cool (in the fridge).
  8. Divide the sponge.
  9. Cover the bottom of a bowl with sponge.
  10. Add a layer of rhubarb compote.
  11. Add a layer of mascarpone cream.
  12. Add a layer of sponge.
  13. Add another layer of rhubarb compote.
  14. Add a final layer of mascarpone cream.
  15. Sprinkle with chocolate flakes.
  16. Keep in the fridge (cold section) for at least 2 hours.


Time management: The "Prep Time" covers the mixing of the mascarpone cream as well as the layering of the trifle. Cooking rhubarb compote as well as baking sponge is not included! Furthermore the recommended cooling time of the trifle (2 h) is on top.

The quantities of mascarpone cream, sponge & rhubarb compote may vary according to the size of your bowl - & our preference. I used a bowl of 22 cm at the top (10 cm at the bottom) which was high enough for 6 layers.

Layers: You can do 3 layers, 6 layers or even 9 layers - if you like. However, you should adapt the quantities when drifting away from the original.

Eggs: We're dealing with fresh, uncooked eggs! Take care of storing the trifle always in the fridge & consume asap.

Mascarpone cream: After having mixed everything together the whole mess seems a little runny... It is important to cool the mascarpone cream to get a soft cream of the consistency of whipped cream. You can do this after having mixed the cream before assembling the trifle. Nevertheless it's necessary to cool the trifle as soon as it's done. I recommend at least 2 hours.

Rhubarb compote: The recipe for rhubarb compote is filed in my blog. The necessary quantity - of course - depends on your preference.

Sponge: The recipe for sponge follows soon. If you decide for a bigger bowl or more than 6 layers the store-bought 3-layer sponge should cover this. If you prefer homemade sponge maybe you'll have to do 2 sponges... (baking tray size).

As you may have guessed now: the trifle isn't for storage (because of the raw eggs). Nevertheless you may prepare the trifle 1 day before planned consumption; in this case the trifle has to be stored in coolest part of the fridge all the time.


In general: I’d like to add that – of course – a rhubarb trifle can transform into a strawberry trifle or a blueberry trifle or a apricot trifle or a what-ever-you-like trifle. Well – I didn’t start this blog contribution as the usual “about xyz & especially abc” type. However, the principles of a trifle seem to be highlighted, or? It’s always sponge, fruit, “cream” – we can choose the fruit to be fresh fruit, compote, jam or any mix of these while the “cream” may be from mascarpone, ricotta, whipped cream or cream cheese, may be custard or what-ever-fits. I think – in near or remote future – I’ll do a special blog contribution on trifle assessing the options.

Particularly: I like once more discussing the egg problem: you’ve learnt that we’ll need fresh eggs w/o cooking, baking, steaming, poaching or so. For the sake of fluffiness & airiness in the mascarpone cream stiff-whisked egg whites are inevitable. The egg yolks in the cream add some overall smoothness. I made mascarpone cream – or other any other kind with fresh eggs – for many years w/o any trouble: always keeping to the cool side for storing!



  • Always take only very, very fresh eggs.
  • After having bought the eggs store them in the fridge.
  • After having processed the eggs store the result (i. e. mascarpone cream) always in the fridge.
  • After having processed the mascarpone cream into a dessert (i. e. the trifle) store the dessert always in the fridge.
  • …and make sure that the dessert vanishes within 24 h after serving.


…and another remark about storing in the fridge: after having whisked the mascarpone cream it tends to be a little runny. It is necessary to store the mascarpone cream in the fridge for setting. The mascarpone cream will become like whipped cream afterwards.


Jealousy gets you nowhere:
The wonderful red color of my rhubarb compote originates from using only delicate red rhubarb stems – there were only these available. Otherwise with a mix of red & green rhubarb stems it’s less colorful & less attractive – the flavours remain of course!


The businesswoman with too many office hours thinks

If I start with 1.000 gr – or even 2.000 gr – of fresh rhabarber & spend somewhat less than 1 h about in the kitchen to produce rhabarber compote I’ll get a supply for more than 1 big trifle dessert & for a lot of breakfast/afternoon fruit/yoghurt/cereal bowls. Given the fact that rhubarb is only available from about end of April until end of June a single kitchen job will do for the whole period… Well – thinking twice: 2.000 gr rhubarb may be too much work – I’ll reduce it to 1.000 gr per kitchen job giving me a lot of delicious rhubarb compote.




Spread the word. Share this post!