Ultimate trifle
This is the trifle to end all trifles, the recipe for the ultimate trifle. Sponge fingers, liqueur, raspberries, strawberries and a liqueur spiked mascarpone cream. Delicious.
- 4 hrs preparation
- 5 mins cooking
- Serves 10
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Ingredients
Ultimate trifle
- 1 1/2 tablespoon powdered gelatine
- 1/2 cup (125ml) cold water
- 2 2/3 cup (660ml) raspberry cranberry juice
- 8 large (160g) sponge finger biscuits, split lengthways
- 1 1/2 tablespoon orange-flavoured liqueur
- 500 gram strawberries, hulled, sliced thickly
- 250 gram fresh raspberries
Mascarpone mixture
- 3 eggs, separated
- 1/2 cup (110g) caster sugar
- 2 teaspoon vanilla bean paste
- 500 gram mascarpone
- 1 tablespoon orange-flavoured liqueur
Method
Ultimate trifle
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1Sprinkle the gelatine over the cold water in a small bowl; stand for 3 minutes. Microwave the gelatine mixture on medium (50%) for about 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Cool slightly. Combine gelatine mixture and juice in a large jug. Pour jelly into either one large or two smaller deep glass bowl/s (2 1/2 litre/10-cup capacity). Refrigerate for about 1 1/2 hours or until almost set.
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2To make marscapone mixture, beat the egg yolks, half the sugar and all the vanilla bean paste in a small bowl with an electric mixer until fluffy. Beat the mascarpone and liqueur in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture. Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.
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3Brush cut-side of the sponge fingers with liqueur; top jelly with sponge fingers, breaking up to fit dish. Top with half the combined strawberries and raspberries, followed by the mascarpone mixture. Cover with plastic wrap; refrigerate for several hours or until firm.
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4To serve, top with the remaining combined strawberries and raspberries.
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