THE ROYAL SEVEN STARS, TOTNES

RASPBERRY MASCAPONE TRIFLE INGREDIENTS SERVES 6

250g Tub Mascapone Cheese
200g Sponge Fingers
20 floz Double Cream
310g Fresh or frozen raspberries
1 pint Milk Sugar to taste
Toasted Almonds
6 Wine glasses to serve Take Raspberries (or any soft fruit, fresh or frozen) and puree.

THE SOUTH HAMS RADIO COOKBOOK

 

 

Beat together the mascapone, a little sugar and a little milk until you get a 'custard' like consistency.

Whip the cream and fold into the mascapone.
Pour the milk into a deep dish.

Soak 4 or 5 sponge fingers at a time in the milk for a few seconds. This will moisten the sponge fingers. Any longer than a few seconds and they will turn to mush and you won't get them out of the milk!

Take a wine glass and alternate layers of moist sponge fingers and mascapone cream mix and raspberry puree, (save a little of the puree to drizzle on top of finished dish; make sure the top layer of pudding is the mascapone mixture).
Fill each glass and refrigerate.

Just before serving, drizzle with some more raspberry puree, sprinkle with toasted almonds and serve.

Alternatives:Use any soft fruit in season - Tinned or frozen in the winter (works especially well with tinned peaches or apricots) Replace the mascapone with clotted cream
Replace the sponge fingers with slices of stale sponge (no need to soak).
Flavour milk with any suitable liqueur -Framboise, Kirsch etc.

(If using frozen raspberries you will probably have to add a little sugar to sweeten)