OMG it isn't Christmas without trifle. Yum this one looks amazing.
(¯`✻´¯)
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Looking for healthier alternatives and weight loss support?
Losing It With Joss
✻*.¸.*✻✿ ✻SHARE so you can find it on your timeline
Looking for healthier alternatives and weight loss support?
Losing It With Joss
Ingredients
1 x 320g pkt assorted biscuits (Arnott's Emporio Cafe Selection brand), omitting melting moments, crushed
2 x 300g pkts frozen raspberries, thawed
125ml (1/2 cup) marsala
500g mascarpone, at room temperature
100g (1/2 cup) vanilla or caster sugar
3 free-range eggs, separated
2 x 45g Flake Noir chocolate bars (Cadbury brand), roughly broken, to serve
1 x 320g pkt assorted biscuits (Arnott's Emporio Cafe Selection brand), omitting melting moments, crushed
2 x 300g pkts frozen raspberries, thawed
125ml (1/2 cup) marsala
500g mascarpone, at room temperature
100g (1/2 cup) vanilla or caster sugar
3 free-range eggs, separated
2 x 45g Flake Noir chocolate bars (Cadbury brand), roughly broken, to serve
Method
Step 1
Place biscuit in a glass bowl. Reserve 25g (1/4 cup) of the raspberries. Sprinkle remaining raspberries over biscuit. Drizzle with 100ml of marsala.
Step 2
Use an electric beater to beat the remaining marsala, mascarpone, sugar and egg yolks in a bowl until combined.
Step 3
Use a clean electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg whites into the mascarpone mixture until just combined. Pour over raspberries and smooth surface with the back of a spoon. Cover with plastic wrap and place in the fridge for 8 hours to set.
Step 4
Sprinkle trifle with chocolate and reserved raspberries to serve.
Step 1
Place biscuit in a glass bowl. Reserve 25g (1/4 cup) of the raspberries. Sprinkle remaining raspberries over biscuit. Drizzle with 100ml of marsala.
Step 2
Use an electric beater to beat the remaining marsala, mascarpone, sugar and egg yolks in a bowl until combined.
Step 3
Use a clean electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg whites into the mascarpone mixture until just combined. Pour over raspberries and smooth surface with the back of a spoon. Cover with plastic wrap and place in the fridge for 8 hours to set.
Step 4
Sprinkle trifle with chocolate and reserved raspberries to serve.
(¯`✻´¯)✻*.¸.*✻✿ ✻ LET'S BE FRIENDS Jocelyn Marks
I am always posting awesome stuff!
I am always posting awesome stuff!
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