Italian trifle



  • 500g raspberries (defrost if frozen)
  • 200g caster sugar
  • zest and juice of 1 lemon
  • 250g sponge finger biscuits (savoiardi)
  • 1/2 cup (125ml) grappa* or sweet white wine (such as vin santo)
  • 2 eggs, separated
  • 250g mascarpone
  • 300ml thickened cream
  • Shaved good-quality dark chocolate, to garnish


Step 1


Place berries, half the sugar, juice and zest in a bowl. Leave for 30 minutes, stirring occasionally to dissolve sugar.

Step 2

Place a layer of the biscuits in a 1-litre baking dish, drizzle with 2 tablespoons grappa and spread raspberries over top. Place yolks and remaining sugar in a large bowl and beat until light and thick. Beat in mascarpone and cream until thick, then fold in remaining grappa.

Step 3

In a separate bowl, beat eggwhites until stiff then combine with the mascarpone mixture. Spread over the berries, then cover in plastic wrap and refrigerate for at least 2 hours. Spoon out into bowls and sprinkle with shaved chocolate to serve.

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