Recipe: Raspberry Trifle
When the holidays come around and you've got a trifle bowl to fill.
I love making trifles. They're pretty, showcase- and photo-ready, and they're difficulty level is entirely up to you. You can make it as simple as dumping everything in, or as complicated as making each and every layer exquisitely unique. Unfortunately, I don't have any process photos for this. I was too excited (and frankly, distracted) so all I can offer is a photo of the finished product. Don't worry, it's easy as pie.
I was able to do 3 layers of lady fingers with my trifle bowl. I could've done 4 layers but ran out of raspberries.
You’ll need a trifle bowl/mould (21.5cm diameter, this is the one 1 have), a couple of bowls, a hand mixer, a rubber and an offset spatula, and a grater/microplane.
1 tub mascarpone cheese
1 tub whipped cream cheese, light (so less sodium)
1 cup whipping cream, 35%
¼ cup icing sugar
1 tsp vanilla
1 cup hot water or milk
1 tsp instant coffee
1 tsp brown sugar
2 punnets of fresh raspberries
1 chocolate bar, dark or milk
- In a smaller bowl, prepare the hot water/milk and dilute the instant coffee and the brown sugar. Let this cool at room temperature and set aside.
- In a large bowl and using the wire whisk attachment, whisk the whipped cream until it doubles in volume. Add the vanilla, icing sugar, half of the mascarpone, and half of the cream cheese and continue whisking for 1-2 more minutes. Add the rest of the cheeses until well incorporated. Taste it - if you want it sweeter, add 2 more tablespoons of sugar.
- Mise-en-place! Prepare your raspberries, chocolate bar with the grater/microplane beside it, lady fingers, and the bowl of diluted coffee.
- To assemble, take your trifle bowl and layer first with the cream mixture. Dip the lady fingers in the coffee mixture until you’ve covered the base, add some raspberries, and grate some chocolate shavings. Repeat this process (cream, lady fingers, fruit, then chocolate) until you’ve reached 3 or 4 layers.
- Top it off with the rest of the cream mixture and dress it up with some raspberries and more grated chocolate. Let this sit in the chiller for at least 1 hour before serving.
- Dig in and enjoy!!!
Because a trifle bowl is so specific (basically a bowl with a built-in cake stand), you can just wrap the top with some plastic wrap. Store in the chiller for 2-3 days so the raspberries don’t spoil. There are also some trifle bowls/moulds that come with a seal top (like a Tupperware or Pyrex dish).