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
- 100 g caster sugar
- 1 lemon, rind only cut in long strips
- 50 g shelled pistachio nuts
- 200 g mascarpone cheese
- 1 orange, finely grated zest only
- 1 tbsp icing sugar
- 200 ml double cream
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- 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.
- 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.
- Slice the strawberries thinly into a bowl and add the prosecco and the remaining sugar.
- 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.
- 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