Strawberry and Apricot Trifle
Servings: 6
Ingredients
Spiked whipped mascarpone
- 250 grams mascarpone cheese
- 188 mL whipping cream (35 % fat)
- 50 grams granulated sugar
- 15 mL sweet liqueur like sherry, amaretto, or Gélinotte
Trifle assembly
- 1 hot milk sponge cake sliced or broken into pieces for layering, or store-bought sponge cake works too!
- More booze I used Gélinotte again, but sherry is great!
- 6 apricots diced
- 400 grams fresh strawberries hulled and diced or sliced if small
Instructions
Spiked whipped mascarpone
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the mascarpone, cream, and sugar on low to combine, then increase the speed to whip it into soft or semi-stiff peaks (as you like, basically, just don’t overwhip it).
Trifle assembly
- You will need 6 wide-rimmed Mason jars or wide-rimmed glasses
- Fit a layer of cake in the bottom of each jar or glass.
- Sprinkle the cake with a teaspoon or so of booze.
- Top with a spoonful or two of fruits.
- Add a scoop of mascarpone cream.
- Repeat steps 1 to 4 so that you have two layers of everything. Don’t be shy to press down a little.
- Top the final cream layer with a pretty berry. Refrigerate until ready to serve.
