CHERRY RASPBERRY TRIFLE
Savour the smiles when you serve up this show-stopper. Sweet layers of biscuit, fruit and mascarpone make this no mere trifle!
For the raspberry mix:
Put the frozen raspberries in a saucepan with the sugar and 2 tablespoons of water. Heat with a lid on to dissolve the sugar until the fruit is cooked through, approx. 10 mins. Cool before using, then add 1 cup of the pitted cherries.
For the custard mix:
Whisk together the custard and the mascarpone until smooth. Set aside.
For the dipping syrup:
Heat the raspberry jam with brandy and 1 cup of the cherry syrup (from the jar of pitted cherries) until the raspberry jam has dissolved. Cool before using.
Dip a Savoiardi biscuit in the dipping syrup for 5 seconds and put into the base of your trifle bowl. Repeat until the base is covered (cut the biscuits to size if need be). Top with a third of the raspberry mix then spoon over a third of the custard mix. Repeat the process twice more. Cover and refrigerate for at least 24 hours to allow the trifle to set up.
When ready to serve, top with the cream, scatter over the fresh berries, dust with icing sugar and garnish with mint leaves.
500g frozen Windermere raspberries
¼ cup sugar
½ cup Pepler’s raspberry jam
¼ cup brandy
1 cup Marco Polo morello pitted cherries, drained (retain the liquid – see ingredient below)
1 cup cherry syrup (from the jar the morello cherries are packed in)
1 packet (200g) Savoiardi biscuits
1 x 500ml jar Dollop custard
500g mascarpone (Zany Zeus)
200ml cream, lightly whipped
2 punnets fresh fruit such as raspberries and blueberries
Icing sugar for dusting
Mint leaves for garnishing