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    Wednesday, December 23, 2015

    Berry and mascarpone trifle Recipe

    Berry and mascarpone trifle Recipe

        2 egg yolks
        1/4 cup (55g) caster sugar
        1/4 cup (60ml) Frangelico hazelnut liqueur
        250g ctn mascarpone
        8 x 1cm-thick slices panettone
        300g fresh or frozen mixed berries

    Berry and mascarpone trifle Recipe

        Step 1

        Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined.
        Step 2

        Use an 8cm round pastry cutter to cut discs from the panettone slices. Brush four discs with a little of the remaining Frangelico. Place in the base of four 1-cup (250ml) capacity serving glasses. Spoon half the berries evenly among serving glasses. Top with half the mascarpone mixture.
        Step 3

        Continue layering with remaining berries, mascarpone mixture, panettone and Frangelico, finishing with a layer of mascarpone. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.
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    Item Reviewed: Berry and mascarpone trifle Recipe Rating: 5 Reviewed By: Mrs. Chef
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