Hi Foodie Friends!!
I am back on line !!!
Time to post all the recipes that friends and family have been asking for...
Best place to start is with pudding, of course, how else?
I found this recipe in an old cookbook that I took out the library many years ago... called, Pudding and Desserts, but have no idea who wrote the book! The photocopy of the recipe is almost indecipherable...
Berries are of course, the epitome of summer lusciousness and festive celebration, so it inevitably ends up on my Christmas menu.
It is so easy to prepare and takes no time at all, ideal,not only for the stressed Christmas cook but also for any summer table...So give it a go and let me know what you think!
Summer Berry Trifle
You need a 3,25 litre bowl and to move the shelves of the fridge to allow space to fit it in!!
2 x 225 g (1 1/2 cups)jars of red current jelly
170 ml (2/3 cup) fresh orange juice
600ml (2 1/2 cups) cream
250 g mascarpone
30 g (1/4 cup) icing sugar
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
250 g thin sponge finger biscuits (savoiardi)
1 1/2 cups Marsala or Old Brown Sherry if you prefer
250 g strawberries
400 g blueberries
(I normally just add up the weight given above and usually use more strawberries and make up the rest of the weight in a variety of fresh berries that are available at the time)
(Hull and slice only those that you are adding to the layers of the pudding ~ I keep the ones for the top of the pudding whole)
For a friend's Christmas function we topped it with fresh Cherries sprinkled with fresh pomegranate rubies!
1.Melt the redcurrant jelly in a small saucepan over medium heat. Remove from heat and stir in the orange juice and set aside until the mixture reaches room temperature.
2.Put the cream, mascarpone,icing sugar,vanilla essence and cinnamon in a mixing bowl and beat with an electric beater until soft peaks form,
3.Dip each biscuit in the Marsala and line the base of your serving bowl with the biscuits.
4.Sprinkle over a third of the combined berries over the biscuits and drizzle with half the remaining Marsala and a third of the cooled redcurrant jelly sauce.
5. Spoon over half the cream mixture over the sauce.
6. Repeat the layering, starting with the biscuits, berries, Marsala, jelly and cream.
7.I arrange the remaining berries in a mound on the top (hence the fridge calamity, but you can always pop them on later if your fridge is too full!!!)
8.Glace the top of the berries with a bit of the reserves redcurrant jelly sauce, heat it gently if it is too cold.
9. The trifle can be made the day before, covered and refrigerated and the mound of berries added before serving if need be!
Please leave your comments in the comment box below!