A stunning trifle made with layers of boysenberry jelly, mascarpone cream and almond meringue cakes.
Ingredients
Begin the recipe a day ahead.
You will need a 6L capacity trifle bowl.
Tip: A bowl with straight sides is easiest.
For the cake:
10 egg whites
1 cup castor sugar
2½ cups icing sugar
2 cups almond meal
½ cup cornflour
For the jelly:
1kg boysenberries
1½ cups castor (superfine) sugar
1 vanilla bean, seeds scraped
10 gelatine leaves, titanium strength
300mL pink moscato
Juice of 1 lemon
80mL blackberry liquor
200mL blackberry liquor, extra
500g boysenberries, extra
For the cream:
1.5kg mascarpone
⅔ cup of milk (only if necessary to thin the cream)
Finely grated rind of 2 lemons
1 vanilla bean, seeds scraped
⅓ cup icing sugar
To decorate:
A variety of berries
Instructions
For the cake:
Preheat oven to 160C
Grease and line 2 cake tins with baking paper that are the same size as your trifle bowl.
Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then gradually add castor sugar and whisk until glossy (2-3 minutes).
Fold icing sugar, almond meal and flour into egg white.
Spoon into cake tins and bake until centres spring back when lightly pressed (20-25 minutes).
Cool completely in tins.
Cakes will keep for up to 3 days in an airtight container.
For the jelly:
Combine berries, sugar, vanilla bean and seeds and 1.1 litres water in a large saucepan, simmer over low heat until infused (50 minutes).
Strain through a fine sieve (discard solids), transfer 1 litre hot liquid to a bowl (reserve remainder). Squeeze excess water from gelatine, add to bowl, stir to dissolve.
Add moscato, lemon juice and blackberry liquor.
Strain half into trifle bowl, scatter over 250gm berries and refrigerate until set (2-2½ hours).
Chill remaining berry jelly, removing from refrigerator if it starts to set.
Reduce 250ml remaining liquid (discard excess) over high heat to 50ml or until syrupy (10-15 minutes), refrigerate until required.
For the cream:
Combine mascarpone, rind, icing sugar and remaining vanilla seeds in a bowl, adding milk if necessary until spreadable.
Spread one-third over set jelly, top with one of the cakes, drizzle with 100mL blackberry liquor. Scatter over remaining berries, pour over remaining jelly (mixture should be starting to set). Refrigerate until set (2-2½ hours).
Top with half the remaining mascarpone mixture, then remaining cake.
Drizzle with remaining blackberry liquor, top with remaining mascarpone mixture.
Cover, refrigerate overnight.
Serve scattered with extra berries and drizzled with blackberry syrup.
Recipe by Hotly Spiced at http://hotlyspiced.com/boysenberry-and-mascarpone-trifle/