Raspberry trifle with mascarpone
If you’re looking for a showstopper Christmas dessert, this is it. This mascarpone raspberry trifle is super easy to make, looks fantastic and tastes even better.
Raspberry trifle with mascarpone
Sometimes you find a recipe that you just know will be a total winner. This mascarpone raspberry trifle is definitely one of those. I made it the first time with just 2 sheets of gelatin, no lemon curd and no limoncello. It was delicious but it lacked a bit of oomph so to speak. So the next time I made this I added lemon curd to the mascarpone and dipped the lady fingers in some diluted limoncello. And bingo. That was what it needed.
What can you find in this post?
Obviously if you have kids at the Christmas dinner table you might want to reconsider the limoncello. You could use orange juice instead with a little bit of lemon to make it fresher. That will work nicely.
Decorating the mascarpone raspberry trifle
For this particular photo we actually used those little silver balls as decorating material, but quite honestly I hate them. They look pretty but can be so hard you’ll break your teeth if you’re not careful. You have softer ones these days, so make sure you pick the right ones. Or better yet, leave them off completely. For decorating you can use some extra double cream, some crushed meringue or if you want to add some color to it, use some fresh raspberries.
Taking it out of the tin
Now the process of taking the trifle out of the tin can be somewhat tricky. Initially I rested it the first time for four hours, but that was not enough. It’s best to make this the night before so it has time to set firmly in the fridge. Carefully lift it out and remove the paper. Most likely you will be seeing some of the ladyfingers where you don’t want them to show.
I kept some of the extra cream and smoothed it over the trifle. Perfect result. Plus once you decorate it, there will be no one that will notice any gaps there.
Dipping in the limoncello
I love the flavor of limoncello in this trifle. How strong you make it, is up to you. I used roughly the same amount of water to limoncello. You can substitute the water for orange juice to give it a fruitier flavor. Don’t dip the lady fingers in too long either. You do not want them to be soggy and soft. They will get softer once in the mascarpone raspberry trifle so don’t over do it.
Can I make the raspberry trifle the night before?
Not only can you do that, you have to do that, to make sure the trifle has sufficient firmness to look it’s best.
Can I add the cream on top right away?
No it’s best to add the whipping cream right before serving to make sure it stays delicious.
What can I serve with the raspberry trifle?
My absolute favorite to serve with the raspberry trifle is cranberry sauce. It’s the perfect pairing and so delicious!
More Christmas desserts you might want to try
This raspberry trifle might look complicated but it is so worth it and not really complicated at all. But if you’re looking for something even easier? Try out the easiest Christmas dessert ever or go for a bit more complicated with the Christmas pavlova.
Mascarpone raspberry trifle
- cake tin of around 25 cm
- 3 sheets gelatine
- 300 g raspberries
- 600 ml double cream
- 250 g mascarpone
- 3 tbsp lemon curd or more to taste
- 1 vanilla pod seeds reserved
- 75 g icing sugar
- 150 ml limoncello
- 12 sponge fingers/lady fingers
- toasted flaked almonds to decorate
- edible silver balls to decorate
- Rinse a loaf tin approx. 25 cm long x 8 cm wide x 7 cm high with cold water and line with baking parchment. Try and not get too many wrinkles in the paper. I cut out the corners so I could smooth it down the sides easier. Leave a little overhang on the sides so you can fold it in later.
- Soak the gelatine leaves in cold water for 5 minutes.
- Put 125 gr of raspberries in a bowl and mash them with a fork. Put in a sieve and with the back of a spoon push it through, discarding the seeds.
- Take 450 ml of the cream and whisk this into almost stiff peaks. Whisk the mascarpone with the lemon curd, vanilla and sugar. Fold the mascarpone into the cream until smooth.
- Drain the gelatine and dissolve it into 2 tbsp of slightly cooled boiled water. Stir 2 tsp of the gelatine mix into the puree and mix the rest with the cream.
- Spoon some cream into the tin to make a layer, about 1/2 cm thick. Drizzle with a third of the raspberry puree. Mix the limoncello with some water to make it less strong. Dip 2 sponge fingers in the limoncello and put them in the tin against one side, end to end. Repeat with two more fingers on the opposite side of the tin, and finish with 2 more sponge fingers down the centre.
- 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 puree and repeat with the remaining fingers, cream, raspberries and puree. Fold over the baking paper and set in the fridge for at least 4 hrs. (I found 4 hrs not enough so best to leave it overnight or use one gelatine leaf extra)
- 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
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.