Recipe courtesy of Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit: www.thevarsityhotel.co.uk
Fresh berry trifle
This healthy classic is a summer staple and a great one to get sorted in advance - you could even split it up into little ramakins for guests!
Ingredients
- 3 Egg yolks
- 100g Sugar
- 1 Vanilla pod split and de-seeded
- 250g Mascarpone
- 250g Semi-whipped cream
- Sponge fingers
- 100ml Cream
- 150g Fresh raspberries and blueberries
- 100ml Sherry dry or sweet
Method
Step 1
In a bowl, cream the egg yolks, sugar and vanilla together until smooth.
Step 2
Fold the mascarpone into the mixture, then fold in the semi-whipped cream so all the ingredients are combined.
Step 3
In a glass ramekin, add the sponge fingers and gently press the berries into them.
Step 4
Spoon over the sherry until absorbed.
Step 5
Finally add the cream mixture over the berries and sprinkle with toasted flaked almonds and a glacé cherry to decorate.
