Fresh berry trifle
- Serves 2
This healthy classic is a summer staple and a great one to get sorted in advance - you could even split it up into little ramakins for guests!
Recipe courtesy of Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit: www.thevarsityhotel.co.uk
Ingredients
- Egg yolks 3
- Sugar 100g
- Vanilla pod 1, split and de-seeded
- Mascarpone 250g
- Semi-whipped cream 250g
- Sponge fingers
- Cream 100ml
- Fresh raspberries and blueberries 150g
- Sherry 100ml, dry or sweet
Method
-
Step 1
In a bowl, cream the egg yolks, sugar and vanilla together until smooth.
-
Step 2
Fold the mascarpone into the mixture, then fold in the semi-whipped cream so all the ingredients are combined.
-
Step 3
In a glass ramekin, add the sponge fingers and gently press the berries into them.
-
Step 4
Spoon over the sherry until absorbed.
-
Step 5
Finally add the cream mixture over the berries and sprinkle with toasted flaked almonds and a glacé cherry to decorate.