Mascarpone trifle PRINT
- YIELD: 4-6 servings
|175||g (6 oz) plain sponge cake|
|½||cup (125 ml/4 fl oz) Tia Maria or Kahlua|
|70||g (2¼ oz) dark chocolate, grated|
|500||g (1 lb) strawberries, hulled|
|cocoa powder and icing sugar, to dust|
|½||cup (125 ml/4 fl oz) cream|
|½||cup (125 ml/4 fl oz) milk|
|2||teaspoons vanilla essence|
|1⅓||cups (350 ml/11 fl oz) cream, extra|
|250||g (4 oz) mascarpone|
1. Cut the cake into chunks and put in the base of a 1.75 litre dish. Spoon the liqueur over the cake and sprinkle with half the grated chocolate. Slice a third of the strawberries and sprinkle over the top. Cover and refrigerate.
2. To make the custard, whisk together the yolks, sugar and cornflour until thick and pale. Heat the cream and milk in a pan until almost boiling, then gradually whisk into the yolk mixture. Pour into a clean pan and return to low heat, until the custard thickens and coats the back of a spoon. Remove from the heat and stir in the vanilla essence and remaining grated chocolate until smooth. Cover the surface with plastic wrap, to stop a skin forming, and allow to cool.
3. Whip a third of the extra cream until soft peaks form and gently fold this and the mascarpone into the cooled custard. Spoon over the cake and strawberries, cover with plastic wrap and then refrigerate until needed. When you are ready to serve, whip the remaining cream until stiff peaks form and spoon over the trifle. Cut the remaining strawberries in half and arrange on top. Dust with a mixture of cocoa powder and icing sugar to serve.
NOTE: Mascarpone is made with cream and looks more like cream than cheese. Slightly sweet with an acidic edge, it is softer than cream cheese.