Winter Berry Trifle With Crème De Cassis
Try serving any of these along side it – buttered winter greens, colcannon (smashed potato with shredded cabbage folded through), celeriac puree, creamed leeks, parsnip puree, or roasted butternut squash.
Serves 8
INGREDIENTS:
500g bag/3½ cups frozen mixed berries
70g/½ cup golden caster sugar
50ml/3 tbsp crème de cassis
200g/7oz Madeira cake, sliced
250g tub/1 cup mascarpone cheese
500ml/2 cups cold tub custard
1 tbsp vanilla extract
300ml/1¼ cups double (heavy) cream, softly whipped
METHOD:
1. Place the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour the crème cassis and set aside to cool.
2. Place a layer of madeira cake at the bottom of a large trifle bowl, and spoon 2/3 of the berry mix on top.
3. In a mixing bowl whisk together the mascarpone, vanilla extract and custard until smooth but make sure it doesn’t get to runny, you want it to remain slightly thick. then gradually beat in the custard and stir in the vanilla. Spoon on top of the cake and berries, followed by the whipped cream.
4. Chill for a couple of hours in a fridge and just before you serve pour the remaining berries on top.
