Italian Trifle

  • 500g raspberries
  • 200g caster sugar
  • 1 lemon
  • 250 grams (savoiardi) ladyfingers
  • 1/2 cup of any sweet white wine or grappa
  • 250 grams mascarpone cheese
  • 300 ml whipping cream
  • 2 separated egg 
  1. 1. Place berries, half the sugar, juice and zest of lemon in a bowl. Leave for 30min, stirring occasionally to dissolve sugar. 
  2. Place a layer of biscuits in a 1L baking dish, drizzle with 2T grappa and spread raspberries over top. Place yolks and remaining sugar in a large bowl and beat until light and thick. Beat in mascarpone and cream until thick, then fold in remaining grappa. 
  3. In a separate bowl, beat egg whites until stiff and then combine with the mascaropone mixture. Spread over berries, then cover in plastic wrap and refrigerate for at least 2 hours. Spoon out into bowls and sprinkle with shaved chocolate to serve. 
This recipe comes from Merrilyn. 

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