Summer Berry Trifle
Ingredients
600g Strawberries
600g Blueberries
450g Raspberries
600ml Double Cream
250g (regular tub) Mascarpone
8 Tbsp Sugar
400ml Milk
Zest of 1 Lemon
1 Tsp Vanilla Extract
200-400g Sponge/Savoiardi Fingers
Method
Set aside approx 100g each of the strawberries, raspberries and blueberries for topping
Roughly chop the remaining strawberries, and add to a bowl
Add the remaining raspberries and blueberries to the bowl, and mix together with 4 tbsp sugar, then set aside
To a large mixing bowl, add the cream and remaining 4tbsp sugar and whisk until it thickens a little
Fold in the mascarpone, making sure the mixture is still soft, but holds its shape slightly, then set aside
In a shallow bowl, mix together the milk, vanilla extract and lemon zest
Soak the sponge fingers, one at a time, in the milk mixture for a few seconds, then place in a serving dish. Continue until completely lined.
Top the soaked fingers with half the berry mixture, making sure its even
Top the berry mixture with half the cream
Repeat the process with another layer of sponge finger, berries and cream
Use the berries set aside in Step 1 to decorate
Refrigerate the trifle until ready to serve
Enjoy!
