Mascarpone raspberry trifle terrine

Mascarpone raspberry trifle terrine

All the delicious fruit and cream flavours of a traditional trifle but set in a loaf tin so it's easy to slice and looks smart

Difficulty and servings

Moderately easy

Serves 8 - 10

Preparation and cooking times

Total time

Ready in 30 mins + 4 hrs chilling

Method

  1. Rinse a loaf tin approx 21cm long x 8cm wide x 7cm high with cold water and then line with baking parchment, leaving a little overhang. Soak the gelatine in cold water for 5 minutes.
  2. Meanwhile, mash 125g raspberries then push them through a sieve using the back of a spoon to make a purée. Discard the seeds.
  3. Whisk 450ml cream until almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth.
  4. Drain the gelatine and dissolve it in 2 tbsp slightly cooled boiling water. Stir 2 tsp of the gelatine mixture into the purée, then stir the remaining gelatine into the cream.
  5. Spoon some cream into the tin to make a layer, about 1/2cm thick. Drizzle with a third of the purée. Dip 2 sponge fingers into the sherry and put them in the tin against one side, end to end. Repeat with 2 more fingers on the opposite side of the tin, and finish with 2 more sponge fingers down the centre.
  6. Spoon more cream over the fingers and between the gaps. Push half the remaining raspberries into the cream in lines between the fingers. Drizzle with purée and repeat with the remaining fingers, cream, raspberries and purée. Fold over the baking paper and chill for 4 hours.
  7. To serve, whip the remaining cream to soft peaks. Turn the terrine out upside down onto a platter. Top with cream and scatter with almonds and silver balls.

PER SERVING

626 kcalories, protein 3.8g, carbohydrate 22.2g, fat 5.3 g, saturated fat 3.3g, fibre 0.4g, salt 0.22 g

Recipe from olive magazine, December 2011.

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Latest comments and suggestions

  • Binder photo Helen

    20 December 2011

    Helen commented on this recipe

    Do you think it could be frozen once made? Thanks

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  • Binder photo shaz

    22 December 2011

    shaz commented on this recipe

    I wouldn't chance freezing this. I'd imagine it might go a bit soggy with the puree. Sounds lovely, but a bit too time consuming to do on christmas eve. I'll do it in the spring or summer when raspberries are at their peak.

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  • Binder photo Mimi

    24 December 2011

    Mimi rated and commented on this recipe

    3 stars

    This is a (surprisingly!) light dessert that presents well and looks smart. I found that I had way too much of the mascarpone mixture left over. In terms of flavour, I thought it didn't taste much more than vanilla cream with some raspberries and sponge fingers. I made it a second time and substituted the marscarpone for an equal amount of thick custard and this gave it much more flavour.

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  • Binder photo mrschambs

    28 December 2011

    mrschambs rated and commented on this recipe

    4 stars

    We made this for pudding on christmas day and it was delicious. It is heavier than a cheesecake, but the raspberries give it a lovely flavour. Would definitely make it again, but might use few more raspberries and a little more vanilla... Not too time consuming to make, but you need to allow enough time for it to set..

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  • Binder photo Paula

    05 December 2012

    Paula commented on this recipe

    I think this needs more rasberries as there seemed to be a lot of the cream mixture otherwise very good

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  • Binder photo Raspberry12

    31 March 2013

    Raspberry12 rated and commented on this recipe

    3 stars

    Wasn't too impressed with this as a dessert. It was quite stodgy and a bit tasteless. I would also agree with previous comments that there weren't enough raspberries. I'm sure with a bit of tweaking here and there it would be lovely as I like the idea of it being made in a loaf tin and sliced.

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Difficulty and servings

Moderately easy

Serves 8 - 10

Preparation and cooking times

Total time

Ready in 30 mins + 4 hrs chilling

Ingredients

  • 2 gelatine sheets
  • 300g raspberries , fresh or frozen and defrosted
  • 600ml double cream , at room temperature
  • 200g tub mascarpone
  • ½ vanilla pod , seeds reserved
  • 75g icing sugar , sieved
  • 150ml dry sherry
  • 12 sponge fingers
  • toasted flaked almond , to decorate
  • edible silver balls , to decorate
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PER SERVING

626 kcalories, protein 3.8g, carbohydrate 22.2g, fat 5.3 g, saturated fat 3.3g, fibre 0.4g, salt 0.22 g

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