Berry and Mascarpone Trifle
Berry and Mascarpone Trifle
Author: Megan
Recipe type: Dessert
Ingredients
- 2 egg yolks
- ¼ cup (55 g) caster sugar
- ¼ cup (60 ml) Frangelico hazelnut liqueur
- 250 g carton mascarpone
- 8 x 1 cm-thick slices panettone, approx 8 cm in diameter
- 300 g fresh or frozen mixed berries
Instructions
- Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined.
- Brush the panettone slices with a little of the remaining Frangelico.
- Place half the slices in the base of serving bowl. Spoon over half the berries evenly. Top with half the mascarpone mixture.
- Layer with the remaining panettone and Frangelico, berries and mascarpone mixture, finishing with the layer of mascarpone. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.
Leave a Reply