Tiramisu red fruit trifle
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 10–12
- Dietary
- Vegetarian
The addition of red fruit turns a tiramisu into a Christmas trifle bursting with fruit flavours. I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer. Frozen berries can be bought year-round and used straight from the freezer.
For this recipe, you will need a shallow trifle glass dish about 8cm/3in high and 25cm/1in in diameter.
Ingredients
For the red fruit
- 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries
- 50g/1¾oz caster sugar
- 1 heaped tbsp cornflour
For the trifle
- 250g/9oz full-fat mascarpone
- 600ml/21fl oz double cream
- 6 tbsp icing sugar
- 1 tbsp vanilla extract
- 450ml/16fl oz strong coffee
- 40ml/1½fl oz brandy
- 12 trifle sponges, halved through the middle to make 24
- 100g/3½oz plain chocolate, coarsely grated
Method
To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.
Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely.
To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.
Mix the coffee and brandy together in a shallow dish.
Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.
Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate.
Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving.
