Mascarpone Trifle
Ingredients
500ml raspberry jelly
200g Tatua Mascarpone
1 cup vanilla custard
400g plain sponge cake, cut into two equal layers
1/4 cup sweet sherry
650g mixed berries
250ml cream, whipped
Method
- In a bowl, mix Tatua Mascarpone and custard together.
- Place half the sponge cake over the base of a medium dessert bowl, then drizzle with half the sherry. Top with half the mascarpone mixture.
- Cut the jelly into chunks then spoon half over the mascarpone mixture.
- Top with half the mixed berries. Repeat layering with the remaining sponge cake, mascarpone mixture, jelly and berries.
- Cover and refrigerate until serving. Serve with whipped cream.
