Any seasonal fruit can be substituted for the berries in this easy, jelly-free trifle.
750g strawberries, hulled and quartered
250g savoiardi sponge fingers
20g dark chocolate
For the mascarpone cream
3 free-range egg yolks plus 4 free-range egg whites
120g castor sugar
375g mascarpone cheese
150ml pure cream
1. To make the mascarpone cream, use an electric mixer with a whisk attachment to whisk the egg yolks and half the sugar together until light and pale. Add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mixture.
2. Put the egg whites in a clean bowl and beat until foamy. Add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.
3. Spoon half the mascarpone cream into a 3-litre trifle bowl. Scatter three-quarters of the strawberries over the mascarpone cream. Dip the savoiardi into the sauternes, then arrange on top of the berries. Spoon the remaining mascarpone cream over the top, cover and refrigerate for several hours.
4. Scatter over remaining strawberries, drizzle with the remaining sauternes, then finely shave the chocolate over the trifle to serve.
If you like this recipe, try Neil Perry's individual berry trifles.