Blackberry, marshmallow and mascarpone trifles

Blackberry, marshmallow and mascarpone trifles
  • Serves icon Serves 8
  • Time icon Takes 45 mins to make, 25 mins to cook, plus setting

This beautifully fruity trifle recipe with surprise marshmallows is a chic end to a dinner party.

Nutrition: per serving

Calories
601kcals
Fat
32.8g (19.1g saturated)
Protein
7.9g
Carbohydrates
56.8g (53g sugars)
Salt
0.3g
Calories
601kcals
Fat
32.8g (19.1g saturated)
Protein
7.9g
Carbohydrates
56.8g (53g sugars)
Salt
0.3g

Ingredients

  • 1.2kg (8 punnets) blackberries, 6-8 reserved (optional) to garnish
  • 1 tbsp caster sugar
  • 25g mini marshmallows
  • 100g sponge fingers, broken
  • 250ml crème de mûre (blackberry liqueur), from thedrinkshop.com
  • 6 fine gelatine leaves, soaked in cold water

For the custard

  • 500ml whole milk
  • 6 large free-range egg yolks
  • 150g caster sugar
  • 4 fine gelatine leaves, soaked in cold water

For the cream

  • 250g mascarpone
  • 150g double cream
  • 50g icing sugar

Method

  1. Heat 900g of the blackberries in a pan with a splash of water and the sugar for 10 minutes until the berries start to break down. Whizz until smooth in a food processor or liquidiser, then pass through a fine sieve into a jug.
  2. Divide the remaining blackberries, marshmallows and sponge fingers among 8 glasses. Stir the crème de mûre into the sieved blackberries, then pour 100ml of the liquid back into the pan to heat. Squeeze the 6 gelatine leaves dry, then add to the pan. Remove from the heat, stir until dissolved, then pour back into the jug of liquid. Stir, then divide among the glasses. Chill until set.
  3. For the custard, bring the milk to a boil in a pan, then remove from the heat. Meanwhile, whisk the yolks and sugar together. Add a little of the hot milk to the yolks, then pour the yolk mixture into the saucepan and stir over a low heat for about 10 minutes until the custard coats the back of a spoon. Squeeze the gelatine leaves dry, then add to the custard and stir. Pass through a fine sieve, cool slightly, then pour into the glasses on top of the set jelly. Chill until firm.
  4. Beat the mascarpone with the cream and icing sugar until stiff, then spread over the top of the custard and smooth with a spatula. Top with chopped blackberries, if you like. Chill until ready to serve.

delicious. tips

  1. If you can’t find this many fresh blackberries, tinned (900g, from large Sainsbury’s stores) make a great substitute for the blackberries that go into the jelly. If you can’t find crème de mûre, use crème de cassis.

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