Christmas berry tiramisu recipe
 A twist on tiramisu and a lighter alternative to the traditional trifle. Pipe the cream mixture to achieve a more even layer. Equipment and preparation: You will need a 21cm/8¼in deep trifle dish. 1kg/2lb 4oz frozen mixed berries1 orange, zest only1 star anise1 cinnamon stick½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar100ml/3½fl oz red wine5 tbsp arrowroot 1kg/2lb 4oz frozen mixed berries 1 orange, zest only 1 star anise 1 cinnamon stick ½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar 100ml/3½fl oz red wine 5 tbsp arrowroot 750g/1lb 10oz mascarpone cheese600ml/20fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract1 orange, zest only6 tbsp Marsala wine (or sherry) 750g/1lb 10oz mascarpone cheese 600ml/20fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 orange, zest only 6 tbsp Marsala wine (or sherry) 300g/10½oz raspberry jam75ml/2½fl oz Marsala wine (or sherry)150ml/5fl oz orange juice2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) 300g/10½oz raspberry jam 75ml/2½fl oz Marsala wine (or sherry) 150ml/5fl oz orange juice 2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) crystalised rosemary fresh cranberries crystalised rosemary fresh cranberries Method For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish.Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Recipe tips To crystalise the rosemary and cranberries, lightly dip them into slightly beaten egg white and then toss in caster sugar. Set aside to dry, which can take up to five hours in a warm area, depending on the size of the rosemary sprigs