Tiramisu trifle recipe
Tiramisu red fruit trifle The addition of red fruit turns a tiramisu into a Christmas trifle bursting with fruit flavours. I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer. Frozen berries can be bought year-round and used straight from the freezer. For this recipe, you will need a shallow trifle glass dish about 8cm/3in high and 25cm/1in in diameter. 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries50g/1¾oz caster sugar1 heaped tbsp cornflour 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries 50g/1¾oz caster sugar 1 heaped tbsp cornflour 250g/9oz full-fat mascarpone600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee40ml/1½fl oz brandy12 trifle sponges, halved through the middle to make 24100g/3½oz plain chocolate, coarsely grated 250g/9oz full-fat mascarpone 600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee 40ml/1½fl oz brandy 12 trifle sponges, halved through the middle to make 24 100g/3½oz plain chocolate, coarsely grated Method To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. Mix the coffee and brandy together in a shallow dish. Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving.