Glasses filled of soft trifle with sponge cake base, velvety mascarpone cream and berries. A confection with a strong sour taste of fruit, soft sweet texture of whipped cream/ mascarpone and delicious cake instead of classical selection of biscuits.
Yours!
Yours!
| work: 1h:00′ | time: 1h:30′ | medium: |
Ingredients Sponge Cake (6 serving)
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Separate the egg yolks from the whites and beat them, with half the sugar until you have a tight meringue, to polish. |
In a separate bowl, beat the egg yolks with the remaining sugar, water and vanilla for 5 minutes until fluffy. Add the flour with the baking powder and baking soda. Stir to incorporate in the mixture. |
Mix gradually into the mixture of yolks the meringue little by little. Stir from bottom to top in a circular motion to incorporate. |
Pour the beaten mixture of sponge cake into a buttered and floured form Ø20cm (Ø7.9in). Bake in preheated oven at 190°C (374°F, Gas 5) for 20'-25'. Remove the form from the oven and leave it up on a rack to cool. |
Trifle (6 servings)
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In a large bowl add the cream, mascarpone, sugar and vanilla. |
Beat all together thoroughly to congeal and become a tight cream. Taste the sweetness and correct. |
In blender crush the cake crumbs or do it manually. In serving glasses put 2-3 tablespoons cake and press it with the base of a smaller glass. Wet it with 2 tablespoons liqueur. |
On the top of the sponge cake spread some of the sauce fruit and over the sauce some fruits. We keep the best fruits for decoration at the end. |
Then add 2-3 tablespoons of the whipped cream. Spread to cover the fruit below. |
Repeat the next layer, placing alternately once again the ingredients, starting from cakes. Finish with decorating the last layer of whipped cream with fruits you kept. |
The sponge cake can be prepared from the prior day.
The Trifle can get, instead of glasses, in a large glass bowl or in a form with detachable base.
Cover the cups with plastic wrap, creating a canopy over the fruit coating. Refrigerate until ready to be served.
