I know, what’s a girl like me, who talks about fitness, doing making decadent desserts. Sorry to disappoint, but I don’t think a diet of restriction is all that fun; or all that necessary all the time. So every now and then I have guests over and it’s my excuse to bust out my skills (like Napoleon Dynamite) and try my hand at a new recipe or two.

A couple weeks ago I was at the Cheese Cake Factory for lunch and we ordered this lemoncello mascarpone cheesecake for dessert. Anything made with lemon and mascarpone and I’m in! It was more cake than cheese with layers of vanilla cake, lady fingers, and lemon cream. I immediately imagined that I could make this into a trifle with a few tasty additions.

My recipe is actually pretty simple unless you choose to make your vanilla cake from scratch. Oh, and you can buy everything you need at Trader Joe’s:

• 1 box of Trader Joe’s Bourbon Vanilla Cake Mix
• 2 eggs
• 1 stick unsalted butter, melted
• 1 cup cold milk of choice (I used almond milk - works perfectly!)
• 1 jar Trader Joe’s Lemon Curd
• 1 package mascarpone cheese
• Lemoncello liquor
• Trader Joe’s soft lady fingers
• 1 package raspberries
• 10 strawberries, sliced
• 3 cups heavy whipping cream, chilled
• 1/2 cup sugar
• zest of one lemon
• natural cooking spray
• 8-inch spring-form pan
• trifle bowl

The first four ingredients are for the cake. Follow the directions on the package and bake in a greased spring-form pan. Use the cooking spray and make sure the entire surface is covered evenly. The last thing you want is your cake sticking to the pan. Make sure your cake is completely cooled before removing it from the pan.

While your cake is baking, mix the jar of lemon curd with the mascarpone cheese, and refrigerate until ready to use.

When your cake has cooled and you removed it from the pan, use a long bread knife to slice the cake horizontally into two pieces. It doesn’t matter if you make a perfect cut because no one will notice.

LAYER 1: You are now ready to assemble your trifle. Start with cake on the bottom. You will need to cut your cake into pieces so it fits, like a puzzle. Again don’t worry if it’s not perfect. Drizzle a tablespoon or two of lemoncello over top.

LAYER 2: Raspberries

LAYER 3: Lady fingers

LAYER 4: Lemon Mascarpone Cream

LAYER 5: Cake, drizzled with lemoncello

LAYER 6: Strawberries

LAYER 7: Lemon Mascarpone Cream

LAYER 8: Cake, drizzled with lemoncello

LAYER 9: Raspberries

LAYER 10: Lemon Mascarpone Cream

LAYER 11: Homemade Whipped Cream topped with Lemon Zest

Here’s how you make whipped cream: Add 3 cups chilled whipping cream to a large bowl and using a hand mixer, mix on high until cream starts to make soft peaks. Add sugar and whip until the cream makes stiff peaks. Then you know it’s ready. Taste and if you want it a little sweeter, add more sugar. Only add sugar half way through and make sure you start with very cold whipping cream.

Refrigerate your trifle before ready to serve and it can be made a day ahead. Cover with tin foil and your trifle will last about a week in the fridge.

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