Trifle recipe

Trifle recipe

The crossover period of rhubarb and strawberries as spring turns to summer is one of the lovliest accidents in food.  They don't even seem a very likely pair, and yet they get on so well. This a very simple layered construction, and the parts that require any effort can be done in advance.  You can make these as individual trifles or you can make it in a  single dish and scoop it out like a classic trifle, but a lot of the fun in this is its very appealing appearance in large martini glasses.

Ingredients

  • 600 g bunch of rhubarb
  • 200 g sugar
  • 200 g strawberries
  • 100 ml prosecco
  • 4 sponge finger buscuits
  • 21.2 oz bunch of rhubarb
  • 7.1 oz sugar
  • 7.1 oz strawberries
  • 3.5 fl oz prosecco
  • 4 sponge finger buscuits
  • 21.2 oz bunch of rhubarb
  • 7.1 oz sugar
  • 7.1 oz strawberries
  • 0.4 cup prosecco
  • 4 sponge finger buscuits
For the pistachio-lemon praline
  • 100 g caster sugar
  • 1 lemon, rind only cut in long strips
  • 50 g shelled pistachio nuts
  • 3.5 oz caster sugar
  • 1 lemon, rind only cut in long strips
  • 1.8 oz shelled pistachio nuts
  • 3.5 oz caster sugar
  • 1 lemon, rind only cut in long strips
  • 1.8 oz shelled pistachio nuts
For the orange mascarpone
  • 200 g mascarpone cheese
  • 1 orange, finely grated zest only
  • 1 tbsp icing sugar
  • 200 ml double cream
  • 7.1 oz mascarpone cheese
  • 1 orange, finely grated zest only
  • 1 tbsp icing sugar
  • 7 fl oz double cream
  • 7.1 oz mascarpone cheese
  • 1 orange, finely grated zest only
  • 1 tbsp icing sugar
  • 0.8 cup double cream

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. First make the pistachio-lemon praline: put the sugar in a small saucepan with the lemon rind and a tablespoon of water. Simmer over low heat until the sugar has melted and turned a light golden colour. Stir in the pistachios and immediately spread the mixture on a large sheet of baking parchment. Leave to cool. Break the praline into pieces and pulse in a food processor to get a fine crisp crumb.
  2. Chop the rhubarb into pieces about 2cm (0.8in) long and put these in a saucepan with 160g (5.5oz) of the sugar. Simmer for 8–10 minutes, until the rhubarb is soft. Check the sweetness andadjust with a little more sugar if necessary.
  3. Slice the strawberries thinly into a bowl and add the prosecco and the remaining sugar.
  4. Make the orange mascarpone: soften the mascarpone with a spoon and stir in the orange zest and juice and the icing sugar. Whisk the cream to soft peaks, then fold it into the mascarpone.
  5. Place a spoon of rhubarb in each martini glass. Break the biscuits in half and place a layer in the glass. Top this with some strawberries. Pipe the orange mascarpone over the strawberries and sprinkle some praline on top. Serve at room temperature.

Also worth your attention:

More recipes from Denis Cotter

Book - For the Love of Food

Publisher - HarperCollins

Restaurant - Cafe Paradiso

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