Ultimate berry mascarpone trifle

The clue is in the name. This is, no question, the ultimate berry trifle. It is perfect for any special occasion.
3H 30M



Ultimate berry mascarpone trifle

1.Place cold water in a small bowl. Sprinkle gelatine over; stand 3 minutes. Microwave gelatine mixture on medium (50%) 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Cool slightly.
2.In a large jug, combine gelatine mixture and juice. Pour mixture into a 2.5 L (10-cup) serving dish. Refrigerate 1½ hours or until almost set.
3.Make mascarpone mixture.
4.Brush cut-side of sponge fingers with liqueur; arrange on jelly, breaking any sponge fingers into smaller pieces as needed to fit dish. Scatter half the strawberries and half the raspberries onto sponge fingers; spoon mascarpone mixture over berries. Cover with plastic wrap; refrigerate several hours or until firm.
5.Just before serving, top trifle with the remaining strawberries and raspberries, then blueberries and mint leaves.

Mascarpone mixture

6.In a small bowl, beat egg yolks, paste and half the sugar with an electric mixer until fluffy. In a large bowl, stir mascarpone and liqueur with a wooden spoon until well combined. Gently fold egg yolk mixture into mascarpone mixture. In a small clean bowl, beat egg whites and remaining sugar with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.

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