Trifle is always a star at the end any meal – or even as a cheeky breakfast. You can adapt this one to use other kinds of berries, such as raspberries. Frozen ones are great as their quality is always dependable.
- 250 g Mascarpone cheese, beaten briefly
- 220 g caster sugar
- ½ lemon, 1 tbsp juice, ½ tsp finely grated zest
- 250 g cranberries, fresh or frozen
- 6 eggs, separated
- 1 tsp vanilla bean paste
- 200 g Savoiardi biscuits, broken up
- 175 ml marsala wine
- 25 g flaked almonds, toasted
- Place 110g sugar, the lemon juice, zest and 60ml water in a small saucepan over a medium heat. Stir until the sugar has dissolved, then bring to the boil. Add the cranberries, reduce the heat to low and simmer for 5 minutes. Set aside to cool
- Meanwhile, place the egg yolks, remaining 110g sugar and the vanilla bean paste in a bowl; beat with an electric whisk until the mixture is pale and thick. Add the mascarpone and beat to combine.
- In a clean, dry bowl, whisk the egg whites until soft peaks form. Using a large metal spoon, lightly fold half through the mascarpone mix, then fold in the rest.
- Line the base of a 21/2 litre serving dish with a third of the biscuits; moisten with a third of the marsala; top with a third of the cranberry mix and a third of the mascarpone.
- Repeat the layering, reserving 2 tbsp cranberry mixture; finish with a layer of mascarpone, then cover and refrigerate for at least 6 hours
- Before serving, drizzle over the reserved cranberries and syrup, and sprinkle with the almonds.
- Preparation time: 20 minutes plus 6 hours chilling
- Cooking time: 5 minutes
Typical values per serving:
Average user rating Based on 3 ratings
This recipe was first published in Tue Dec 01 00:00:00 GMT 2009.