BERRY MASCARPONE TRIFLE

As most of the work can be done in advance, this easy menu means you can spend less time in the kitchen and more time entertaining your friends

INGREDIENTS

• 250g mixed berries (defrost if frozen)
• 100g caster sugar
• zest of 1 lemon
• 2 egg yolks
• 250g mascarpone cheese
• 125ml cream
• 100g sponge finger Boudoir biscuits, broken in half
• 50g Amaretti biscuits
• 80ml apple juice
• 45ml Frangelico or Amaretto (optional)*

TO SERVE:

• 50g white chocolate shavings

METHOD

1. Place the berries, half the sugar and the lemon zest in a bowl and toss to combine. Set aside for 15 minutes to marinate.
2. 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.
3. Place a layer of the Boudoir and Amaretti biscuits in 4 individual serving dishes. Mix the apple juice and Frangelico or Amaretto together*. Drizzle some of the mixture over the biscuits.
4. Spoon some of the berries on top of the biscuits. Then spoon on some of the mascarpone mixture.
5. Repeat the process, adding another layer of biscuits, fruit and mascarpone. Reserve a few Amaretti biscuits and berries for garnish. Chill for 2–3 hours.
6. Serve the trifles garnished with white chocolate shavings and the reserved berries and Amaretti biscuits.

*Cook’s notes: If you’d like to leave out the alcohol, replace the Amaretto with more apple juice. Amaretti biscuits can be found in most large supermarkets and Italian delicatessens.

(Serves 4)