Tiramisu Red Fruit Trifle Recipes

TIRAMISU RED FRUIT TRIFLE

Steps:

• 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.

RED, WHITE, AND BLUE-MISU

Steps:

• In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
• Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
• Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
• When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.