Simone's Kitchen

Mascarpone raspberry trifle

Mascarpone raspberry trifle for christmas dessert | insimoneskitchen.com

Een van de toppers van 2013

Noooo!!! I can hear you exclaim out loud in utter confusion… Did I not say yesterday that I was gonna be good and losing weight and blablabla?? True, so true… but you see.. this was already made when I wrote that. And I am not gonna eat it all myself! What’re you thinking? Of course I will share.. Gizmo a little bit, Tom a little bit and ok, I will bring the rest to my parents… Did I not warn you there would be unhealthy recipes abound here in the coming weeks? I do need to do some sort of Christmas testing so that means actually making it or I will not be able to tell if I’m making something good or not so good.

Christmas dessert with mascarpone raspberry trifle | insimoneskitchen.com

Now this mascarpone raspberry Christmassy trifle is definitely good. But it can definitely be better. (which is why the testing is necessary you see..) It was lovely and creamy but I thought the flavors were a little flat. It needs a bit of extra punch and the cranberry sauce that I am pouring over in the first picture is definitely doing the trick (btw, that is THE ultimate cranberry sauce.. Sharing the recipe for that later!) but I think it could do with some extra oomph to make it the dessert I had thought it would be. For starters; I will be adding maybe a bit of lemoncurd in the cream. That will make the taste a bit fresher. Adding some limezest in their too. On top of that I think that soaking the lady fingers in a bit of diluted limoncello sounds like a brilliant plan to me. You have to be careful though since limoncello tends to get too alcoholly when used in desserts so taste carefully before dipping your fingers. (don’t taste too much or you won’t be able to tell the difference!)

Mascarpone raspberry trifle | insimoneskitchen.com

On the outside; let’s be honest. Those silver pearls look great but are a nightmare for your teeth, so I would advise against using them (we took them of before actually eating it!) although I heard there are softer varieties now. I think adding some meringue crumbles on top would be brilliant or amaretti cookies would be lovely here too. Basically; go wild… I am giving you the base recipe below but please do give it a little more punch. I’ll add the suggestions in the notes!

Mascarpone raspberry trifle
Prep Time
30 mins
 
If you find that taking it out of the tin you see the lady fingers, you can put some cream over the outside to smooth it out.[br]In terms of the cream itself I would suggest adding maybe some spoons of lemon curd in and dipping the lady fingers in a diluted limoncello.[br]Another great option would be to use amaretti cookies and dipping the fingers in coffee/amaretto mixture; getting a bit of a tiramisu like flavor. Crumbling meringue on top will also look really nice.
Servings: 6 -8
Ingredients
  • 2 sheets gelatine
  • 300 g raspberries
  • 600 ml double cream
  • 250 g mascarpone
  • 1 vanilla pod seeds reserved
  • 75 g icing sugar
  • 150 ml dry sherry
  • 12 sponge fingers/lady fingers
  • toasted flaked almonds to decorate
  • edible silver balls to decorate
Instructions
  1. Rinse a loaf tin approx. 21 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.
  2. Soak the gelatine leaves in cold water for 5 minutes.
  3. 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.
  4. Take 450 ml of the cream and whisk this into almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth.
  5. 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.
  6. Spoon some cream into the tin to make a layer, about 1/2 cm thick. Drizzle with a third of the raspberry puree. Dip 2 sponge fingers in the sherry 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.
  7. 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)
  8. 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

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