With Christmas just around the corner, it’s time to start thinking about festive desserts! Why not try a twist on a classic with Mary Berry’s Tiramisu Red Trifle? This delightful recipe combines the creamy indulgence of tiramisu with a vibrant red fruit compote, creating a symphony of flavors perfect for the holiday season.
This show-stopping dessert is sure to impress, but don’t let the impressive presentation fool you – it’s surprisingly easy to make. While the preparation takes around two hours, the actual cooking time is a mere 10 minutes, making it a manageable treat for even the busiest of bakers.
Mary Berry herself suggests using brandy for soaking the sponges, but if you prefer, you can substitute with rum, kirsch, or even Irish cream. The choice is yours! The recipe serves 10-12 people, making it ideal for a festive gathering or family dinner.
Here’s what you’ll need to create this delectable dessert:
For the Red Fruit:
* 500g frozen red berries (raspberries, blackberries, cherries)
* 50g caster sugar
* One heaped tbsp cornflour
For the Trifle:
* 250g full-fat mascarpone
* 600ml double cream
* Six tbsp icing sugar
* One tbsp vanilla extract
* 450ml strong coffee
* 40ml brandy
* 12 trifle sponges, halved to make 24
* 100g plain chocolate, coarsely grated
Equipment:
* Electric whisk
* Shallow trifle glass dish
* Piping bag and nozzle
Instructions:
Making the Red Fruit Compote:
1. In a saucepan, combine the frozen berries and caster sugar over medium heat. Stir continuously until the sugar dissolves and the berries defrost.
2. Strain the fruit through a sieve, discarding the seeds. Don’t press the berries; you want them to remain whole.
3. Pour the fruit liquid back into the saucepan. In a small bowl, whisk together the cornflour and two tablespoons of cold water until smooth. Add this mixture to the saucepan and stir well.
4. Continue stirring over medium heat until the mixture boils and thickens, creating a sauce that coats the back of a spoon.
5. Gently return the whole fruit to the saucepan. Allow the compote to cool completely.
Assembling the Trifle:
1. In a large bowl, combine the mascarpone, cream, sugar, and vanilla extract. Using an electric whisk, beat until the mixture forms light and fluffy peaks.
2. In a shallow dish, mix together the coffee and brandy.
3. Dip half of the sponge pieces into the coffee mixture, ensuring they are fully soaked. Arrange these soaked sponges in a tight layer at the base of your trifle dish.
4. Spread one-third of the cream mixture evenly over the sponge layer, followed by a sprinkle of half the grated chocolate.
5. Spoon the entire red fruit compote over the chocolate, creating an even layer.
6. Repeat the layering process: soak the remaining sponges in the coffee mixture, arrange them on top of the fruit compote, spread another layer of cream, and sprinkle with the remaining chocolate.
7. Fill a piping bag fitted with a 1cm plain nozzle with the remaining cream mixture. Pipe twelve dollops of cream around the edge of the trifle.
8. Refrigerate the trifle for one to two hours before serving.
Enjoy this delicious and festive treat! Your family and friends will surely appreciate the extra effort you put into this beautiful and flavorful dessert.
