Summer Berry Trifle

Summer Berry Trifle




Ingredients

  • 600g Strawberries 

  • 600g Blueberries

  • 450g Raspberries

  • 600ml Double Cream

  • 250g (regular tub) Mascarpone

  • 8 Tbsp Sugar 

  • 400ml Milk

  • Zest of 1 Lemon

  • 1 Tsp Vanilla Extract

  • 200-400g Sponge/Savoiardi Fingers 

Method 

  1. Set aside approx 100g each of the strawberries, raspberries and blueberries for topping

  2. Roughly chop the remaining strawberries, and add to a bowl

  3. Add the remaining raspberries and  blueberries to the bowl, and mix together with 4 tbsp sugar, then set aside 

  4. To a large mixing bowl, add the cream and remaining 4tbsp sugar and whisk until it thickens a little

  5. Fold in the mascarpone, making sure the mixture is still soft, but holds its shape slightly, then set aside

  6. In a shallow bowl, mix together the milk, vanilla extract and lemon zest 

  7. Soak the sponge fingers, one at a time, in the milk mixture for a few seconds, then place in a serving dish. Continue until completely lined.

  8. Top the soaked fingers with half the berry mixture, making sure its even

  9. Top the berry mixture with half the cream

  10. Repeat the process with another layer of sponge finger, berries and cream 

  11. Use the berries set aside in Step 1 to decorate

  12. Refrigerate the trifle until ready to serve 

Enjoy!

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