Citrus and red fruit trifle

By Booper-2

Ingredients

• 1/2 cup (125 mL) cranberry juice
• 1/2 cup (125 mL) lemon or
• lime juice, (or a blend of the two)
• 1 tbsp (15 mL) lime zest
• 1 tbsp (15 mL) lemon zest
• 1 tbsp (15 mL) orange zest
• 1 egg
• 1/2 cup (125 mL) sugar
• 1 tbsp (15) cornstarch
• 1 cup (250 mL) 35% whipping cream
• 1 cup (250 mL) Canadian Mascarpone
• 1 tsp (5 mL) vanilla
• 1 angel food cake, (about 10 oz – 300 g), cut into cubes (about 7 cups – 1.75 L)
• 3 cups (750) red fruit , (raspberries, strawberries, cherries, etc.)

Preparation

Step 1

In a saucepan, bring cranberry juice, lemon or lime juice and zest to a boil.

Beat egg along with half of sugar until mixture is thick and creamy. Stir in cornstarch.

Warm egg mixture with a bit of hot juice and then pour it into saucepan. Cook until thickened. Remove from heat and let cool.

Whip cream with remaining sugar and incorporate Mascarpone and vanilla.

In a nice glass bowl or individual glasses, make layers as follows: cake, fruit, Mascarpone cream, and cranberry and citrus cream.

Reserve in refrigerator until ready to serve.