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.

  • 3 hrs 30 mins cooking
  • Serves 8
  • Print


Ultimate berry mascarpone trifle
  • 1 1/2 tablespoon (21 grams) powdered gelatine
  • 1/2 cup (125 millilitres) cold water
  • 2 2/3 cup (660 millilitres) raspberry and cranberry juice
  • 8 sponge finger biscuits, halved lengthways
  • 1 1/2 tablespoon orange-flavoured liqueur
  • 500 gram strawberries, thickly sliced
  • 250 gram raspberries
  • 125 gram blueberries
  • 1/3 cup fresh mint leaves
  • 3 eggs, separated
  • 2 teaspoon vanilla bean paste or extract
  • 1/2 cup (110 grams) caster sugar
  • 500 gram mascarpone cheese
  • 1 tablespoon orange-flavoured liqueur, extra


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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