Anti-inflammatory foods to forget about bloating this summer

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© Rebañando / Silvia Santucci

Blueberry Trifle with Lemon Mascarpone Cream

Berries are bursting with antioxidants and anti-inflammatory properties, making them your best friend this season if you’re looking to beat bloating and that heavy feeling. This classic English dessert—layered with sponge cookies, fresh fruit, and luscious cream—is the perfect way to showcase them in a recipe everyone will want to make on repeat.

Ingredients (serves 4):

• 1 cup mascarpone cheese (8 oz)
• ½ cup lemon curd (store-bought or homemade)
• 1 cup fresh blueberries
• 12 ladyfinger cookies (Savoiardi)
• 2 large eggs (separated)
• 2 tablespoons sugar
• 4 tablespoons limoncello liqueur
• White chocolate shavings (for garnish)
• Zest of 1 lemon

Instructions:

1. In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes pale and fluffy.
2. Add the mascarpone and mix until smooth and creamy.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the mascarpone mixture using a spatula, being careful not to deflate the air. Transfer the cream into a piping bag and refrigerate until ready to assemble.
4. Lightly dip the ladyfingers in limoncello—don’t soak them too much or they’ll fall apart.
5. Line the sides of your serving dish (or individual glasses) with the ladyfingers, cutting them to fit the height if needed.
6. Pipe in the mascarpone cream to fill halfway. Add a layer of fresh blueberries on top.
7. Repeat with another layer of mascarpone cream, spoon over a few dollops of lemon curd, and scatter more blueberries.
8. Finish with a final layer of mascarpone cream. Garnish with blueberries, white chocolate shavings, and lemon zest.
9. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Tip: For an alcohol-free version, swap the limoncello for lemon syrup or fresh lemon juice mixed with a bit of water.