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Boudoir Berry Mascarpone Trifle

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INGREDIENTS:
METHOD:
  1. In a large bowl whip the cream until stiff peaks form.
  2. Add the icing sugar and mix until well blended.
  3. In a medium bowl mix mascarpone cheese with vanilla extract and fold in whipped cream.
  4. Dip Boudoir biscuits in berry puree and place on the bottom of the trifle bowl, stacking the biscuits up along the sides of the trifle bowl so they are visible from the outside.
  5. Spread mascarpone/cream mixture over biscuits.
  6. Continue with layers of cream, biscuits, and puree, ending with a layer of cream.
  7. Garnish with fresh berries and refrigerate for 2 hours before serving.


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Boudoir Berry Mascarpone Trifle

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Saturday 27th April 2024