Winter berry trifle with caramel shards
Take the family trifle to another level with this stunning centrepiece
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
- Mix the berries with kirsch and sweeten with a little icing sugar if you think they need it. Break as many trifle sponges as will fit in the base of your bowl into short lengths and add them to the berries. Turn them over in the berries with a spoon and then tip the lot into the base of your bowl. Whisk the mascarpone with electric beaters until it gets slightly softer then fold in the lemon curd. spoon this on top of the berries, cover with clingfilm and chill until you need it.
- To make the caramel, put the sugar in a large, heavy-based pan (use a silver-coloured one if you can as it is much easier to see the colour of your caramel). Put the pan over a low heat and wait until the sugar starts to melt. Tip the pan gently from side to side to help the sugar melt evenly. Once it starts to colour, swirl the pan to keep the colour even and when it has reached a dark gold, dip the base of the pan in cold water to stop it cooking any further. Tip the caramel out onto an oiled baking sheet on a heatproof surface and let it harden and cool. This will keep in an airtight container provided no moisture gets in - if it does the caramel will get sticky.
- To serve, whip the cream to stiff peaks and dollop it over the surface of the lemon mascarpone. Break the caramel into shards and decorate.
Per serving
657 kcalories, protein 3.5g, carbohydrate 78.3g, fat 35.9 g, saturated fat 19.9g, fibre 1.9g, salt 0.24 g
Recipe from olive magazine, December 2008.
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Ingredients
- 500g mixed frozen berries , defrosted
- 6 tbsp kirsch or brandy
- icing sugar
- 1 pack trifle sponges
- 250g tub mascarpone
- 300g jar lemon curd
- 200g granulated sugar
- 284ml pot cream
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 500g mixed frozen berries , defrosted
- 6 tbsp kirsch or brandy
- icing sugar
- 1 pack trifle sponges
- 250g tub mascarpone
- 300g jar lemon curd
- 200g granulated sugar
- 284ml pot cream
Per serving
657 kcalories, protein 3.5g, carbohydrate 78.3g, fat 35.9 g, saturated fat 19.9g, fibre 1.9g, salt 0.24 g
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09 December 2008
Jc1 commented on this recipe
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15 January 2009
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