Raspberry, Sparkling Wine Jelly & Mascarpone Trifle
 
 
Recipe type: Dessert
Serves: 8 servings
Ingredients
For the jelly:
  • 1/2 bottle sparkling wine (375ml / 12.6 fl oz) - I used a sweet Moscato
  • 20g (0.7 oz) gelatin mixed with 2 tbsp boiling water
  • 2 tbsp sugar (optional, depending on how sweet your wine is)
For the berries:
  • 500g (17.6 oz) frozen raspberries
  • 2 tbsp icing sugar (confectioner's sugar), or to taste
For the mascarpone cream:
  • 250g (8.8 oz) mascarpone
  • 500g (17.6 oz) fresh cream
  • 2-3 tbsp icing sugar (confectioner's sugar)
To assemble
  • Lady finger biscuits (savoiardi) - as many as will fit comfortably in your bowl (I used about 20)
  • Fresh or frozen berries, and shaved white chocolate
Instructions
For the jelly:
  1. Add the boiling water to the gelatin powder and sugar and stir to dissolve.*
  2. Add this gelatin/water/sugar mixture to the sparkling wine. Whisk gently to combine.
  3. Pour the sparkling wine jelly mixture into a dish lined with plastic wrap (I found a loaf tin worked well). Refrigerate until the jelly sets. Once set, cut it into cubes, about 2cm or 1 inch square.
For the berries:
  1. Add half the berries and 2 tbsp icing sugar (adjust this depending on the tartness of the raspberries) to a saucepan and heat gently for 5 to 10 minutes. Stir occasionally to break down the berries so that it becomes like a sauce. Then pass the mixture through a sieve to remove the pips. Put the sauce aside.
  2. Put the other half of the berries into a bowl to defrost.
  3. Whisk the fresh cream with the mascarpone and icing sugar. You want a thick consistency but be careful not to over mix. When it's ready, it will hold its shape but not be stiff.
To assemble:**
  1. Layer according to your own preference and bowl size (see notes for how I did it). When adding your lady finger biscuits, soak them in the berry sauce first until they're well coated, but not soggy (if your berry sauce is thick, I found it useful to add a dash of the remaining sparkling wine to thin it out a bit).
  2. Once your trifle is layered (including the mascarpone cream), lay a piece of plastic wrap over top and refrigerate for at least 12 hours, but preferably overnight (this will give it the time it needs for the flavours to amalgamate).
  3. Close to serving time, garnish with the defrosted berries or fresh berries and some white chocolate shavings to serve.
Notes
*I found the gelatin didn't dissolve at this step, so microwaved it in short 10 second bursts on high. If, in the next step, when you add the gelatin to the sparkling wine you can still see gelatin grains, microwave the wine mixture again in short bursts in the microwave until the gelatin is completely dissolved.
**You can assemble the trifle in any way that works best for your bowl. Personally, I added about half the lady fingers in first, then half the raspberries, the remaining lady fingers and then the remaining raspberries. Then I added the jelly over top, and the mascarpone cream last.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/01/15/raspberry-sparkling-wine-jelly-mascarpone-trifle/