All American Berry Trifle
450g/3 cups of fresh blueberries
375g/3 cups of fresh raspberries
75g/2 ½oz caster/superfine sugar
3 tablespoons crème de cassis (optional)
300g/7oz madeira/pound cake, sliced
400ml/1 cup mascarpone cheese
500ml/2 cups tub custard
1 tbsp vanilla extract
300ml/1 cup heavy cream, softly whipped
1. Place 2/3 of each of the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour in the crème cassis and set aside to cool.
2. Place a layer of the cake at the bottom of a large trifle bowl, and spoon 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. Spoon on top of the cake and berries, followed by the softly whipped cream.
4. Chill for a couple of hours in a fridge and just before you serve decorate the top of the trifle with the reaming blueberries and raspberries.