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Thermomix raspberry trifle slice recipe
Thermomix raspberry trifle slice recipe
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Transformed Christmas trifle into a decadent layered raspberry jelly slice with sponge cake and mascarpone cream.
Ingredients:
  • 150 g icing sugar
  • 5.00 gm cornflour
  • 4 egg whites
  • 1 pinch cream of tartar
  • 1 pinch salt
  • Flaked almonds, for sprinkling
  • 12 gelatine leaves (titanium)
  • Cold water, for soaking
  • 1000 g cranberry juice
  • 80 g caster sugar
  • 500 g frozen raspberries
  • Butter, for greasing
  • 60 g icing sugar
  • 2 egg whites, room temperature
  • 2.20 gm natural vanilla extract
  • 20 g hot water
  • 0.63 gm bicarbonate of soda
  • 1.25 gm cream of tartar
  • 40 g cornflour
  • 20 g plain flour
  • 600 g pouring (whipping) cream
  • 40 g icing sugar
  • 250 g mascarpone cheese
  • 4.40 gm natural vanilla extract
Instructions:
  • Preheat the oven to 140C. Trace a 25 x 35 cm rectangle on a sheet of baking paper and place it on a baking tray.
  • Place a bowl on top of the mixing bowl lid to weigh out the icing sugar. Stir in the cornflour and set aside for later.
  • Attach the butterfly whisk to the mixing bowl. Combine egg whites, cream of tartar, and salt in the bowl. Whip for 3-4 minutes at 37°C on speed 4 until stiff peaks form, no need for the measuring cup.
  • Blend on high speed for 3 minutes. Gradually incorporate the reserved icing sugar mixture into the mix through the hole in the mixing bowl lid. Once done, remove the butterfly whisk. Evenly spread the meringue into a rectangle shape on the pre-marked baking paper. Sprinkle with almonds and bake at 140C for about an hour until it is firm and crispy. Let it cool completely. Lastly, wash and dry the mixing bowl and the butterfly whisk.
  • Soak gelatine in cold water in a ceramic or glass bowl for 5 minutes until softened.
  • In a mixing bowl, combine cranberry juice and sugar. Heat for 3 minutes at 100 degrees Celsius on speed 1.
  • Squeeze out excess water from gelatine leaves, then add them to a mixing bowl and mix on medium speed for 10 seconds, or until the gelatine completely dissolves. Dispose of the soaking water.
  • Stir in raspberries gently until well mixed. Chill the mixture in a bowl until slightly thickened (about 35-40 minutes - jelly should be pourable but not fully set). Clean and dry the mixing bowl before continuing with the recipe.
  • Preheat your oven to 180C. Grease and line a large rectangular baking tin (20 x 30 x 4.5 cm) with baking paper, and set it aside for now.
  • Place a bowl on top of the mixing bowl lid and measure out the icing sugar. Set aside for later.
  • Attach the butterfly whisk to the mixing bowl. Add egg whites to the bowl and whisk on medium-high speed for 2 minutes and 30 seconds until stiff peaks form. Use a spatula to scrape down the sides of the bowl.
  • While the butterfly whisk is still attached, blend on speed 3 for 3 minutes. Gradually pour in the reserved icing sugar, adding 1 teaspoon at a time through the hole in the mixing bowl lid until fully incorporated.
  • Keep the butterfly whisk in place as you add the egg yolks and mix on speed 3 for 15 seconds. Once done, remove the butterfly whisk.
  • Combine vanilla extract, hot water, bicarbonate of soda, cream of tartar, cornflour, and plain flour in a mixing bowl and blend for 5 seconds on medium speed.
  • Using a spatula, scrape down the sides of the mixing bowl. Mix for an additional 5 seconds on speed 3.
  • Pour the mixture into the baking tin and level the top. Bake at 180C for 10-15 minutes until golden. Let it cool completely in the tin. Once cool, top the sponge with the reserved jelly. Refrigerate for about 4 hours to set. Clean and dry the mixing bowl and butterfly whisk.
  • Prepare a velvety Mascarpone cream by attaching the butterfly whisk. Combine cream and icing sugar in a mixing bowl, whipping them until soft peaks form at speed 3.5. Keep a close eye through the hole in the mixing bowl lid to prevent overwhipping.
  • Combine mascarpone and vanilla into the mixture until just incorporated at a speed of 3.5. Remove the butterfly whisk.
  • "Spread a layer of Mascarpone cream over the set jelly, gently place the meringue on top, cover with plastic wrap, and refrigerate to set for at least 6 hours or overnight. Slice and serve as desired."

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