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1
Rod Grant had asked for a trifle recipe, while this is not trifle it is fairly close, very good and can be made a day ahead.
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2
It is from the
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3
Defrost the berries in a sieve, reserving the liquid.
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4
In a double boiler combine sugar and egg yolks, and beat over warm water till thick and lemon coloured, about 5 minutes.
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Combine with marscapone.
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Whip 1/2 c. of the whipping cream and fold into the marscapone.
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Add in brandy, vanilla and lemon juice.
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Place a layer of biscuits in the bottom of a glass bowl and brush with some of the berry liquid.
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Sprinkle with about 1/3 of the berries, top with 1/3 of the marscapone and sieve over about 1 tsp of cocoa.
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10
Repeat two more times.
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Whip remaining cream with icing sugar and spread on top, allowing some of the marscapone to show around the edges.
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Sieve over more cocoa, and garnish with fresh berries and choco bits.
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13
Notes : I find the marscapone too rich so I have used half of a 450g container of ricotta and 250 g of Philly cream cheese (light works just as well) I also do not add in the brandy, since I prefer my liquor and my food in separate receptacles.
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14
I do not think it suffers from the omission.
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15
And, rather than brushing the ladyfingers/biscuits I just briefly dunk them in the berry juice and then put them in a bowl.
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16
This can be made the day before, probably is better for the resting time, but I don't put the whipped cream on top till the day I am going to serve it.
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17
I must confess which I am typing this from memory, but I do not think I have missed anything.
