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Rhubarb and berry mascarpone trifle
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a flavorful Mediterranean dessert for weekend kitchen therapy.
Ingredients:
  • 2 oranges, zested
  • 2 bunches rhubarb, trimmed, cut into 4cm lengths
  • 250g fresh blueberries or frozen blueberries
  • 110g (1/2 cup) caster sugar
  • 2 oranges, juiced, 1 zested
  • 10 wide sponge finger biscuits (savoiardi), halved widthwise
  • 1 lemon, juiced
  • 8 ginger nut biscuits, crushed
  • 600.00ml pouring cream
  • 6 egg yolks
  • 40.00 gm caster sugar
  • 1 tsp vanilla paste or vanilla extract
  • 3 egg yolks
  • 750g (3 cups) mascarpone
Instructions:
  • Preheat your oven to 200C. Combine rhubarb and blueberries in a ceramic or glass baking dish. Sprinkle with sugar and pour half of the orange juice. Cover with foil and bake for 30 minutes until rhubarb is tender. Allow it to cool before serving.
  • In a saucepan, heat cream until almost boiling. In a bowl, whisk together egg yolks, sugar, and vanilla. Slowly pour hot cream into the egg mixture, whisking constantly. Return mixture to the pan over low heat, stirring with a wooden spoon until thick enough to coat the back of the spoon. Avoid boiling. Chill custard in the freezer.
  • Using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream, and orange zest, and continue whisking until mixture is almost stiff.
  • Create layers in the trifle by first placing sponge fingers at the bottom of a 4L (16-cup) bowl. Drizzle with lemon juice and the rest of the orange juice. Pour the cooled custard evenly. Add half of the mascarpone mixture, followed by three-quarters of the crushed biscuits. Use a slotted spoon to place the rhubarb mixture over the biscuits, keeping the fruit juices. Finish with the remaining mascarpone mixture on top.
  • In a small saucepan, simmer the reserved juices over medium heat for about 5 minutes until they thicken into a syrup. Pour the syrup into a small cup and refrigerate it, along with the trifle, for at least 2 hours or overnight until completely chilled.
  • Before serving, generously drizzle syrup over the trifle then sprinkle with fresh orange zest and the rest of the crushed biscuits for added flavor and texture.

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