For the recipe Strawberry and Mascarpone Trifle
|600 g||Strawberries (1lb or 5oz, hulled)|
|115 ml||Cointreau (8 tbsp)|
|65 g||Caster Sugar (2 ½ oz)|
|about 150 g||Sponge Fingers (5oz)|
|250 g||Mascarpone (10oz)|
|150 ml||Double Cream (1/4 pint)|
|30 g||Fresh Vanilla Custard (2 tbsp)|
|75 g||Dr. Oetker 72% Extra Dark Chocolate (3oz, made into shavings using a potato peeler)|
Slice half the strawberries and place in a bowl with 30ml (2tbsp) Cointreau and 10g (2tsp) of sugar. Cover and set aside.
Dip the sponge fingers into the remaining Cointreau to make two layers and place half of them in the base of your dish.
Beat the mascarpone with the remaining sugar, add the cream and beat until thick. Add the custard and fold it in.
Place a layer of sliced strawberries over the sponge fingers, followed by about a third of the mascarpone. Put it in the fridge for 30 minutes to set, then add the remaining sponge fingers dipped into the Cointreau and another layer of strawberries. Top with another third of mascarpone and then sprinkle with chocolate shavings. Put it in the fridge to set for a further 30 minutes.
Carefully add the last of the mascarpone, spread gently over the chocolate and decorate with the last of the strawberries. Cover with cling-film and leave in the fridge for at least 4 hours or overnight.
1 serving = 120g
Courtesy of Dr. Oetker Frozen
|Per Serving||Per 100 g / ml|