Berry trifle

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8 servings Prep: 2 hrs
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Fruit

By Food24 November 03 2009
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Ingredients (10)

500.00 g mascarpone cheese
15.00 ml castor sugar
1.00 vanilla — pod, seeds removed
250.00 ml cream
Berry Jelly: castor sugar
200.00 ml water
200.00 g mixed berries — strawberries, blueberries and raspberries
5.00 ml Sheridans gelatine — soaked in water
For Serving: sponge cake
50.00 g berries — strawberries, blueberries and raspberries
60.00 ml berry liqueur — or berry juice
6.00 250ml serving glasses
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Method:

1. Mix the mascarpone, castor sugar
and vanilla seeds in a mixing bowl.
Whip the cream until thick and fold in.

2. Prepare the berry jelly: Heat the
castor sugar and water in a saucepan
and stir until dissolved. Bring to the
boil and simmer for 5 minutes. Add
the berries and remove the saucepan
from the plate. Let the mixture cool
slightly and then purée it until smooth
in a food processor. Pour the purée
through a sieve into a clean mixing
bowl. Heat the gelatine over warm
water or in the microwave until
dissolved and add to the berry purée.
Allow to cool.

3. To combine: Slice the sponge cake.
Cut the slices into circles that will fit
into the serving glasses. Place one
slice of sponge cake at the bottom of
each glass, scoop a layer of fresh
berries on top and drizzle with berry
liqueur. Place some of the berry
purée on top, followed by a layer of
the mascarpone mixture. Repeat the
layers and finish off with a layer of the
mascarpone mixture with fresh
berries on top. Refrigerate
before serving.



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