Berry trifle

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 12
Servings 8
Time 120


  • 500
    mascarpone cheese
  • 15
    castor sugar
  • 1
    vanilla pod, seeds removed
  • 250
  • 250
    Berry Jelly: castor sugar
  • 200
  • 200
    mixed strawberries, blueberries and raspberries
  • 5
    gelatine sprinkled over 15ml cold water
  • 1
    For Serving: sponge cake
  • 50
    extra strawberries, blueberries and raspberries
  • 60
    berry liqueur or berry juice
  • 6
    250ml serving glasses


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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