jojo
9th January 2008, 03:03 PM
From The Australian Women's Weekly - Christmas 2004
White Chocolate, Irish Cream and Berry Trifle
Serves 10. Preparation 25 mins (plus cooling and refrigeration time).
This recipe is best made a day ahead.
5 eggs
3/4 cup (165g) caster sugar
500g mascarpone
300ml thickened cream
1/3 cup (25g) ground espresso coffee
2 cups (500ml) boiling water
1 cup (250ml) Irish Cream liqueur
2 x 250g packets savoiardi sponge finger biscuits
75g white eating chocolate, grated
500g strawberries
300g fresh raspberries
75g white eating chocolate, extra
1. Beat the eggs and sugar in a medium with an electric mixer for about 10 minutes or until thick and creamy.
2. Beat mascarpone and cream in a large bowl with an electric mixer until thick. Fold egg mixture into the mascarpone mixture.
3. Place the coffee and boiling water in a coffee plunger; stand 2 minutes before plunging. Strain the coffee through a fine sieve into a medium heatproof bowl; stir in the liqueur.
4. Dip half of the biscuits, one at a time, briefly in coffee mixture until just starting to soften. Line the base of two shallow 2 litre (8 cup) or one 3.5 litre (14 cup) capacity serving dish with biscuits.
5. Spread half of the mascarpone mixture over the biscuits. Top with the grated chocolate. Slice half of the strawberries and place over chocolate. Repeat layering process with remaining biscuits, coffee mixture and mascarpone mixture. Cover; refrigerate several hours or overnight.
6. Slice remaining strawberries; place on top of trifle with the raspberries. Using a vegetable peeler, make chocolate curls from extra white chocolate. Sprinkle over the berries before serving.
Not suitable to freeze.
White Chocolate, Irish Cream and Berry Trifle
Serves 10. Preparation 25 mins (plus cooling and refrigeration time).
This recipe is best made a day ahead.
5 eggs
3/4 cup (165g) caster sugar
500g mascarpone
300ml thickened cream
1/3 cup (25g) ground espresso coffee
2 cups (500ml) boiling water
1 cup (250ml) Irish Cream liqueur
2 x 250g packets savoiardi sponge finger biscuits
75g white eating chocolate, grated
500g strawberries
300g fresh raspberries
75g white eating chocolate, extra
1. Beat the eggs and sugar in a medium with an electric mixer for about 10 minutes or until thick and creamy.
2. Beat mascarpone and cream in a large bowl with an electric mixer until thick. Fold egg mixture into the mascarpone mixture.
3. Place the coffee and boiling water in a coffee plunger; stand 2 minutes before plunging. Strain the coffee through a fine sieve into a medium heatproof bowl; stir in the liqueur.
4. Dip half of the biscuits, one at a time, briefly in coffee mixture until just starting to soften. Line the base of two shallow 2 litre (8 cup) or one 3.5 litre (14 cup) capacity serving dish with biscuits.
5. Spread half of the mascarpone mixture over the biscuits. Top with the grated chocolate. Slice half of the strawberries and place over chocolate. Repeat layering process with remaining biscuits, coffee mixture and mascarpone mixture. Cover; refrigerate several hours or overnight.
6. Slice remaining strawberries; place on top of trifle with the raspberries. Using a vegetable peeler, make chocolate curls from extra white chocolate. Sprinkle over the berries before serving.
Not suitable to freeze.