Berry Mascarpone Trifle (or spring Tiramisu)
As featured in Garden and Home October 2013)
250g mixed berries (defrost if frozen)
100g caster sugar
zest of 1 lemon
250g mascarpone cheese
125 ml cream
100g sponge finger Boudoir biscuits, broken in half
50g Amaretti biscuits
80ml apple juice
45ml Frangelico or Amaretto (I used Amaretto) optional!
Serve with 50g white chocolate shavings
Place the berries, half the sugar and the lemon zest in a bowl and toss to combine. Set aside for 15 minutes to marinate. Place the egg yolks and the remaining sugar in a mixing bowl and whisk until the mixture is pale, light and fluffy. Beat in the mascarpone and cream until thick. Set aside.
Place a layer of the Boudoir and Amaretti (I only used Boudoir) biscuits in 4 individual serving dishes. (I used one big serving dish.) Mix the apple juice and Amaretto together. Drizzle some of the mixture over the biscuits. Spoon some of the berries on top of the mascarpone mixture. (I served mine separately.)
Then spoon on some of the mascarpone mixture. Repeat the process, adding another layer of biscuits, fruit and mascarpone. Reserve a few berries (and biscuits) for garnish. Chill for 2 – 3 hours. Serve with white chocolate shavings and reserved berries. (I served mine in meringue baskets.)
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Berry Mascarpone Trifle (or spring Tiramisu) — 9 Comments
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