Our Recipes

Mascarpone Raspberry Trifle

• 2 sheets gelatine
• 300g raspberries
• 600ml double cream
• 250g mascarpone
• 1 vanilla pod (seeds reserved)
• 75g icing sugar
• 150ml dry sherry
• 12 sponge fingers/lady fingers
• toasted flaked almonds (to decorate)
• edible silver balls (to decorate)

1. Rinse a loaf tin approx. 21 cm long x 8 cm wide x 7 cm high with cold water and line with baking parchment. Try and not get too many wrinkles in the paper. I cut out the corners so I could smooth it down the sides easier. Leave a little overhang on the sides so you can fold it in later.

2. Soak the gelatine leaves in cold water for 5 minutes.

3. Put 125 gr of raspberries in a bowl and mash them with a fork. Put in a sieve and with the back of a spoon push it through, discarding the seeds.

4. Take 450 ml of the cream and whisk this into almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth.

5. Drain the gelatine and dissolve it into 2 tbsp of slightly cooled boiled water. Stir 2 tsp of the gelatine mix into the puree and mix the rest with the cream.

6. Spoon some cream into the tin to make a layer, about ½ cm thick. Drizzle with a third of the raspberry puree. Dip 2 sponge fingers in the sherry and put them in the tin against one side, end to end. Repeat with two more fingers on the opposite side of the tin, and finish with 2 more sponge fingers down the centre.

7. Spoon more cream over the fingers and between the gaps. Push half the remaining raspberries into the cream in lines between the fingers. Drizzle with puree and repeat with the remaining fingers, cream, raspberries and puree. Fold over the baking paper and set in the fridge for at least 4 hrs. (I found 4 hrs not enough so best to leave it overnight or use one gelatine leaf extra).

8. To serve, whip the remaining cream to soft peaks. Turn the terrine out upside down onto a platter. Top with cream and scatter with almonds and silver balls.