SUMMER BERRY TRIFLE
Whether it’s a rainy afternoon baking session or preparing for visiting guests, I love spending time in the kitchen making delicious eats. I’m always on the hunt for new recipes that not only taste delicious but look pretty too. So when Renza Vermeuelen from Delicieux Food got in touch to chat about creating a monthly recipe for BLOVED, I didn’t hesitate in setting up a meeting to find out more (over cake, of course). For her very first post today she’s sharing something super summery and just perfect for this sunshine weather. I can’t wait to try it out!
It’s officially summer in England! The season of humid blue-sky days, barbeque gatherings, strawberries & cream and huge jugs of Pimms with fresh mint.
With dessert being my favourite course of any meal, how could I not start my Delicieux Food journey writing about dessert? The inspiration of the sexy summer pud I’m about to leave you with is a trifle going back to my childhood combined with a creamy tiramisu. Throw in a few berries to add a flash of colour and zing to break the sweetness.
INGREDIENTS (Serves 4)
Easy to prepare (30 min)
- 250g mascarpone cheese
- 30g of caster sugar
- ½ a fresh lemon
- 1 teaspoon (5ml) vanilla paste
- 1 large free range egg
- 100g of sweet biscuits (choc chip biscuits, shortbread or gingernuts)
- 250g of fresh berries (raspberries, blueberries, cherries – without pips)
- 4 tablespoons (60ml) passionfruit, raspberry coulis or lemon curd
- Fresh mint
- Pistachio nuts
You will need four 250ml glasses or dessert bowls.
Decant the cheese into a mixing bowl. Add sugar to the cheese and mix with hand mixer or whisk until sugar has dissolved. Add the zest and juice of half lemon, as well as vanilla paste. Mix again until blended. Separate the egg and add the egg yolk to the mascarpone mixture. Decant the egg white in a different container and whisk until stiff. Carefully fold the egg white into the cheese mixture.
Crush the biscuits to make crumbs. Don’t crush them too fine, they still need to add texture!
Start layering with biscuit crumbs at the bottom of each glass, followed by two tablespoons of mascarpone cheese mixture. Add a handful of berries on top of the cheese mixture and drizzle one teaspoon of coulis or lemon curd over the top.
Repeat the layering once more and complete the recipe by adding a few biscuit crumbs or Pistachio nuts, fresh berries, coulis and a sprig of mint on top.
Wrap each glass with clingfilm and leave in the fridge for at least 4 hours before serving.
For a healthier option, I would omit the sugar and replace the biscuits with nuts (½ the amount of the biscuit crumbs). I would also layer the glasses with more berries or fruit and less mascarpone mixture.
You can crush the biscuits with a mortar and pestle. Otherwise, put the biscuits in a plastic bag, let the air escape, tie a knot at the top of the bag and crush the biscuits with a rolling pin.
Why not share your efforts with us too on Twitter (@blovedblog) using the hashtag #blovedbakes?