Berry, sauternes and mascarpone trifle

Neil Perry
Any sweet, seasonal fruit can be used in this mascarpone trifle.
Any sweet, seasonal fruit can be used in this mascarpone trifle. Photo: William Meppem

There's nothing like a dreamy dessert to finish off a great meal. Any seasonal fruit can be substituted for the berries in the trifle, and if you have no mascarpone you can use whipped cream with vanilla and icing sugar instead. Prepare at least two hours before serving.

Ingredients

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

mascarpone filling

2 egg yolks

80g caster sugar

250g mascarpone

100g whipping cream

80g egg whites (about 2)

 

 

Method

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.

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