Chocolate Berry Trifle

  • 6 portions

Ingredients

Qty

Unit

Ingredient

Preparation

125

gr

Raspberry

fresh or frozen

250

gr

Strawberry

Hulled and halved

2

tbsp

Caster sugar

 

40

ml

Masala, ground

 

6

tbsp

brewed espresso

 

250

ml

Boiling water

 

12

ea

Sponge finger

 

300

mL

Thickened cream

 

1

tsp

Vanilla bean paste

 

250

gr

Mascarpone cheese

 

150

gr

NESTLÉ Arctic Buttons (White Couverture Chocolate)

Finely chopped

150grNESTLÉ Gold (Milk Couverture Chocolate)Finely grated, to serve 
    
  BERRY SAUCE 

125

gr

Raspberries

Fresh or thawed frozen

125

gr

Strawberries

Hulled, chopped

2

tbsp

Pure icing sugar

 

Method

  1. Combine berries, sugar and masala in a large bowl, toss gently to coat, cover,set aside 30 minutes.
  2. Pour warm coffee in shallow dish. Cut 1 sponge finger biscuit into three crossways, dip into coffee mixture to coat, arrange over base of six, 1½-cup capacity glasses. Repeat with remaining five glasses.
  3. Whip cream and vanilla to soft peaks (don’t over beat or mixture will be too thick).Gently fold in mascarpone then Nestlé Arctic Buttons. Using half the berries, spoon into each glass with a little juice from the bowl. Top with 2 tbs of the mascarpone mixture. Repeat the layers. Cover and refrigerate for 4 hours.
  4. To make the berry sauce, combine raspberries, strawberries and icing sugar in the bowl of a food processor. Process until smooth. Pour into a jug, cover and refridgerate until ready to serve.
  5. Just before serving spoon grated Nestlé Gold over the cream and serve with berry sauce if desired.