About this recipe:I created this dessert for my beloved last Valentine's Day. I didn't have much time for shopping or preparing, so it had to be fast. Judging from his face, it was a success. I make it more often now and not just on 14th February. I made the trifle the night before so that it had time to infuse.
300g frozen raspberries
160ml Cassis, divided
2 tablespoons icing sugar
4 tablespoons cream
2 teaspoons vanilla extract
Dark chocolate for sprinkling
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Extra time:8hr chilling › Ready in:8hr15min
Crush the amaretti in the mortar (very carefully, otherwise they fly around everywhere). Fill the bottom of a trifle bowl with them.
Mix raspberries while frozen with 100ml Cassis and spread evenly over the Amaretti.
Stir the mascarpone, icing sugar, cream and 60ml of Cassis until nice and creamy. Fold in the vanilla. Spread the mixture over the raspberries carefully with a spatula, trying not to mix the two layers.
Cover with cling film and leave for several hours, preferably overnight, in the fridge. Remove from the fridge 30 minutes before serving and sprinkle with chocolate if desired.