Page 195 - COMING UNSTUCK by Sara tuck
P. 195
kick-arse What’s Christmas without
trifle? I’d happily make it just
christmas trifle so I have leftovers to eat for
Boxing Day breakfast…
Serves 8 Put first lot of berries and sugar in a pot with ¼ cup water. Stir
over a medium heat until berries are just getting a little mushy
500g (1 lb) mixed fresh berries and sugar is dissolved, about 6-8 minutes. Stir in Framboise or
(I use raspberries Cointreau and jam until incorporated, then remove from heat.
and blueberries) In a large bowl, beat egg yolks with ⅓ cup sugar and vanilla
3 tbsp caster sugar extract until pale and thick. In a separate bowl whisk egg whites
¼ cup Framboise or Cointreau to medium peaks. Beat mascarpone into egg yolk mixture, then
2 tbsp raspberry jam fold in egg whites until smooth.
2 large eggs, separated Line the base of the serving bowl with sponge slices. Pour over
⅓ cup caster sugar ½ cup of berry mush so that they are well soaked. Sprinkle over
2 tsp vanilla extract ½ cup fresh raspberries. Use a third of the mascarpone mix to
400g (14 oz) mascarpone cover this layer – I spoon on about 6 blobs then spread them
together using the back of a tablespoon. Repeat the layering
320g (11 oz) sponge cake, twice using the remainder of the berry mush, and reserving
sliced into strips ½ cup fresh raspberries to garnish. Cover with plastic wrap
2 cups fresh raspberries and refrigerate overnight – or for at least 6 hours. When ready
(reserve ½ cup to garnish) to serve, top with whipped cream, sprinkle with reserved
1 cup (whipping) cream, raspberries and edible flowers, toasted flaked almonds or
whipped to soft peaks crumbled praline, or all four!
½ cup edible flowers
(optional) Merry Christmas.
toasted flaked almonds or
crumbled praline (see p239),
to serve (optional)
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