- 185g fresh raspberries
- 375g strawberries
- 375g savoiardi (lady fingers)
- 525ml Sauternes
- 75g dark chocolate
for the mascarpone cream
- 3 egg yolks plus 4 egg whites
- 120g caster sugar
- 375g mascarpone cheese
- 150ml single cream
- 3-litre trifle bowl
To make the mascarpone cream, use an electric mixer with a whisk attachment and whisk the egg yolks and half the sugar together until light and pale. add the mascarpone and mix on low speed until just combined.
Whip the cream until soft peaks form, then fold through the mascarpone mixture.
Put the egg whites in a clean bowl and beat until foamy. add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.
Spoon half the mascarpone cream into the trifle bowl.
Mix the berries together and scatter over the mascarpone cream. dip the savoiardi into the Sauternes, then arrange on top of the strawberries and raspberries.
Spoon the remaining mascarpone cream over the top, cover and refrigerate. to serve, grate the chocolate over the trifle.
Recipe credit: Recipes and photographs taken from Neil Perry's Good Cooking by Neil Perry, photography by Earl Carter (Murdoch books, £20)