Any sweet, seasonal fruit can be used in this mascarpone trifle. Photo: William Meppem
1 punnet raspberries, washed and dried
1 punnet strawberries, hulled and quartered
350ml sauternes (a French sweet wine)
1 packet sponge finger biscuits
50g dark chocolate, for grating
2 egg yolks
80g caster sugar
100g whipping cream
80g egg whites (about 2)
To make the mascarpone filling, combine the egg yolks and half the sugar in a bowl and beat until the mixture thickens and becomes pale yellow in colour. Add the mascarpone cheese and mix well.
Whip the cream in a separate bowl until stiff peaks form. Add the cream to the mascarpone mixture and fold through.
Pour the egg whites into a clean bowl and beat until foamy. Add remaining sugar and beat until soft peaks form then fold gently into the mascarpone mix.
Place a small dollop of mascarpone filling into each of 6 glasses. Divide the berries between the glasses, reserving some for topping.
Pour the sauternes into a bowl. Take the sponge fingers and dip into the sauternes until soaked. Allow two biscuits per serving and break in half before adding to glasses. Add the rest of the mascarpone and refrigerate for a couple of hours.
To serve, top mascarpone with reserved berries and finely grated chocolate.
Styling by Hannah Meppem. Food preparation by Nick Banbury.
- Main Ingredients - Cream/Milk, Chocolate, Eggs
- Course - Dessert
- Occasion - Dinner Party, Afternoon Tea