Honey-Roasted Grapes Trifles with Vanilla Bean Mascarpone Cream

Honey-Roasted Grapes Trifles

Crunchy ladyfingers and pistachios lend contrast to Honey-Roasted Grapes Trifles, which feature black seedless grapes and swirls of rich vanilla bean–mascarpone cream.

Honey-Roasted Grapes Trifles with Vanilla Bean Mascarpone Cream
Makes 8 to 10 servings
  • 2 pounds black seedless grapes, stemmed
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon butter, cut into pieces
  • Vanilla Bean–Mascarpone Cream (recipe follows)
  • 1 (7-ounce) package crunchy ladyfingers
  • Garnish: honey, chopped pistachios
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. On prepared pan, toss together grapes, honey, olive oil, and butter; spread in a single layer. Bake until grapes release their juices, about 30 to 35 minutes. Let cool completely.
  3. Divide grapes among individual serving dishes. Top with desired amount of Vanilla Bean–Mascarpone Cream and ladyfingers. Drizzle with honey, and sprinkle with chopped pistachios, if desired.

Vanilla Bean–Mascarpone Cream
Makes approximately 4 cups
  • 2 (8-ounce) containers mascarpone cheese, softened
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 tablespoons firmly packed brown sugar
  • ½ cup heavy whipping cream
  1. In a large bowl, beat mascarpone, reserved vanilla bean seeds, and brown sugar with a mixer at medium speed until mixture is smooth. Add cream; beat until mixture is smooth and fluffy. Cover, and refrigerate for up to 3 days.

For more delectable trifle recipes, see “Ode to the Victorian Trifle” on page 85 of the September 2017 issue of Victoria

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