Recipe: Berry and rhubarb trifle
- 500 ml freshly brewed black coffee
- 60 ml dry marsala
- 250 ml water
- 60 g caster sugar, plus 2 tablespoons extra
- 3 rhubarb stalks, cut into 10 cm lengths
- 3 egg yolks
- 500 g mascarpone
- 300 ml cream
- 14 –16 savoiardi biscuits (lady fingers)
- 120 g (1 pint) raspberries
- 125 g (1 pint) blueberries
- 250 g (1 pint) strawberries, hulled
1 Combine the coffee and marsala in a wide bowl and set aside to cool.
2 Put the water and 60 g caster sugar in a saucepan and heat gently until the sugar dissolves. Add the rhubarb and simmer for 15 minutes or until soft. Drain and leave to cool. Put the egg yolks and extra caster sugar in a mixing bowl and beat with electric beaters for about 5 minutes, until light and creamy. Add the mascarpone and cream and beat until smooth.
3 Dip half the savoiardi biscuits in the coffee one at a time, until they are well moistened but not too soft, and arrange them in the bottom of a serving bowl or in individual parfait glasses. Spread the rhubarb over the biscuits then scatter over the raspberries. Spread half the mascarpone cream on top and scatter the blueberries over the cream.
4 Soak the remaining biscuits in coffee and lay them over the blueberries. Spread on the rest of the mascarpone. Arrange the strawberries on top.
5 Cover and refrigerate for at least 6 hours before serving, or even better overnight.
Makes 8 –12 servings.
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Excerpted from Eat Ate by Guy Mirabella. Photographs by Earl Carter. Copyright © 2009 by Guy Mirabella. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.