Blueberry Mascarpone Trifle with Lemon Graham Crumble

Ingredients

1 Cup blueberries

¼ cup granulated sugar

¼ t cinnamon

1Tablespoon Wild Blueberry Balsamic Vinegar

8oz mascarpone cheese (Important to have room temp)

4 tablespoons powdered sugar

1 teaspoon lemon zest

4 Tablespoons Lemon Juice

Lemon Crumble

1 ½ Cup Graham cracker Crumbs

¼ cup Eureka Lemon Fused Olive Oil

1 Tablespoon granulated Sugar

-Combine blueberries, sugar and cinnamon in small saucepan and cook over medium/high heat about 10 minutes, or until blueberries start to break down and get syrupy. Let cool. (Can be done several days in advance.)

-In a baking pan, combine the graham cracker crumbs, ¼ cup of lemon olive oil and the 1 tablespoon of granulated sugar. Stir well to combine and spread out the mixture in an even layer. Bake in the 350-degree oven for about 8-10 minutes stirring once halfway through. Remove from oven and set aside to cool.

 -Whisk together mascarpone cheese, powdered sugar, lemon juice and zest. Spoon into plastic bag.

To Assemble

-Spoon a small amount of crumble into bottom of cup. Pipe in mascarpone mixture and top with blueberry mixture. Repeat to fill container.

*The container can be anything you like! Wine glass, parfait glass, but I like to use mini 2oz cups and usually serve with an assortment of other mini desserts! Always a hit!!