Raspberry and Mascarpone Trifle

Raspberry and Mascarpone Trifle


4 people made this

This is a beautiful trifle using a crushed biscuit base, layer of raspberries and a sweet mascarpone with vanilla cream layer. Looks beautiful, tastes divine.


Serves: 8 

  • 200g almond biscuits
  • 300g frozen raspberries
  • 100ml + 4 tablespoons Cassis or blackcurrant flavoured liqueur
  • 450g mascarpone
  • 4 tablespoons cream
  • 1 teaspoon vanilla essence
  • dark chocolate, for sprinkling

Preparation:15min  ›  Extra time:12hours chilling  ›  Ready in:12hours15min 

  1. Crush the biscuits in the mortar very carefully otherwise they fly around everywhere. Fill the bottom of a serving glass bowl with them.
  2. Mix raspberries while frozen with 100ml Cassis and spread evenly over the biscuits.
  3. Stir the mascarpone cream and 4 tablespoons of Cassis until nice and creamy. Fold in the vanilla. Spread the mixture over the raspberries carefully with a spatula trying not to mix the two layers.
  4. Cover with plastic wrap and leave for several hours preferably overnight in the fridge. Remove from the fridge 30 minutes before serving and sprinkle with chocolate if desired.

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