To all ye who want to paint with light ...

I should have started this blog many moons ago as I started experiencing the joys of rediscovering the art of photography. But as the saying goes - it's better late, than never!
So, here I am, in the hopes of recording what I learn as I progress from ignorance to enlightenment; about what my eyes can see that my camera can capture; and, what my mind imagines and my camera paints with its capabilities.

Please feel free to add any comments and share your wisdom (tips or tricks) that you have picked up along the way.

And do check out my How-To and Birding pages as well.

Wednesday, October 26, 2011

Blueberry Trifle with Lemony Mascarpone Topping

If you are a fan of desserts, especially desserts that contain berries, you'll love this one. I have a really easy recipe for the blueberry sauce, which I use a lot in my crepes and pancakes.   However, the main recipe is borrowed and adapted.  Besides using my own blueberry sauce recipe and adding a larger quantity of lemon zest and essence in the topping, I mostly stayed true to the original.

Recipe for Blueberry Sauce
You will need:
Blueberries, frozen or fresh - 2 cups
Water - 1 cup + 2 tbsps
Sugar - To taste (I use about 3 heaping tbsps)
Lemon juice - 2 tbsps
Salt - a pinch
Cornstarch - 2 tbsps

  1. Wash the blueberries, if using fresh, and put them to boil in a saucepan with a cup of water.  
  2. Bring to a boil and simmer for about 8 - 10 mins till they are cooked.
  3. Add sugar, salt and lemon juice and simmer for an additional minute while stirring the sauce to make sure that the sugar is distributed evenly.
  4. Dissolve the cornstarch in 2 tbsps of water and add to the simmering sauce.
  5. Stir continuously as it starts to thicken, and slowly bring to a boil one last time.
  6. Remove from heat and let stand covered. 
  7. You can store this in the fridge for up to 3 days.
Recipe for the Mascarpone Topping
You will need:
Mascarpone cheese - 225 gms
Heavy cream - 3/4 cup
Sugar - 1/4 cup
Lemon zest  from 2 medium lemons
Lemon essence - 4 - 5 drops
Piping bag with tip (optional)

  1. In a small bowl, combine the sugar and the lemon zest.  Use your fingertips to really mix these ingredients well.
  2. In a medium bowl, add the mascarpone, cream, sugar and lemon zest mixture and lemon essence.  Beat with an electric beater until the mixture is light and fluffy and it forms moderately firm peaks. 
  3. Spoon into a piping bag with tip attached (if using), or set aside.

Assembling The Trifle
What you will need:
Pound cake - 4 thick slices, cubed
Blueberry sauce - 1 portion (recipe above)
Mascarpone topping - 1 portion (recipe above)
Trifle dishes/dessert cups - 4

  1. In the cups, pipe or spoon a layer of mascarpone topping.
  2. Add a layer of cubed pound cake.
  3. Add a layer of blueberry sauce.
  4. Repeat the above steps.
  5. Finally, top off with a swirl of mascarpone, or a spoonful of blueberry sauce.

The end result is super delicious!  Check out the original recipe at My Baking Addiction - an absolutely amazing blog! The mascarpone cheese makes this really rich, so even a small serving goes a long way to throw any diet off its course!  And, watch out - this could be addictive! :)


  1. Soooooooooo good - you really should take up food photography seriously

  2. And that's why I second what you say - Thank God for friends! :) Thanks to you too, Swati! :)