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Ultimate trifle

 
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Photography: Louis Lister and Brett Stevens. Stylists: Yael Grinham and Michelle Noerianto
Photography: Louis Lister and Brett Stevens. Stylists: Yael Grinham and Michelle Noerianto

Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Ultimate trifle
INGREDIENTS

1½ tablespoons powdered gelatine
½ cup (125ml) cold water
2 2/3 cups (660ml) raspberry cranberry juice
8 large (160g) sponge finger biscuits,
split lengthways
1½ tablespoons orange-flavoured liqueur
500g strawberries, hulled, sliced thickly
250g fresh raspberries

mascarpone mixture
3 eggs, separated
½ cup (110g) caster sugar
2 teaspoons vanilla bean paste
500g mascarpone
1 tablespoon orange-flavoured liqueur
METHOD

Sprinkle the gelatine over the cold water in a small bowl; stand for 3 minutes. Microwave the gelatine mixture on MEDIUM (50%) for about 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Cool slightly. Combine gelatine mixture and juice in a large jug. Pour jelly into either one large or two smaller deep glass bowl/s (2½ litre/10-cup capacity). Refrigerate for about 1½ hours or until almost set.

mascarpone mixture: Beat the egg yolks, half the sugar and all the vanilla bean paste in a small bowl with an electric mixer until fluffy. Beat the mascarpone and liqueur in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture. Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.

Brush cut-side of the sponge fingers with liqueur; top jelly with sponge fingers, breaking up to fit dish. Top with half the combined strawberries and raspberries, followed by the Mascarpone Mixture. Cover with plastic wrap; refrigerate for several hours or until firm.

To serve, top with the remaining combined strawberries and raspberries.
 
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