250g (9 oz) mascarpone cheese, at room temperature
1 (90g / 3 oz) packet ladyfingers biscuits
170g (6 oz) fresh blackberries
170g (6 oz) fresh blueberries
170g (6 oz) fresh raspberries
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Method Prep:30min › Ready in:30min
Reserve 6 small strawberries for garnish. Wash and puree remaining strawberries in a blender until smooth. Strain through a fine mesh sieve to remove seeds (you should have about 155g puree). Set aside.
Whip the double cream, sugar and vanilla extract with an electric mixer until stiff peaks form. Place mascarpone in a large bowl and beat with a rubber spatula until smooth. Fold in whipped cream in three additions until evenly blended.
Before assembling the trifles, reserve some raspberries, blackberries and blueberries for garnish.
Dip the ladyfingers in strawberry puree until lightly soaked and layer on bottom of 6 serving glasses. You may need to break the ladyfingers to suit the size of the cup. Top each with an even layer of blackberries and blueberries, then with a layer of whipped cream mixture, spreading evenly. Top each with second layer of ladyfingers dipped in strawberry puree. Top each with even layer of raspberries followed by a layer of remaining whipped cream mixture. Top each with even layer of reserved raspberries, blackberries and blueberries.
Garnish each serving with 1 reserved strawberry. You could also add some mint leaves and sprinkle the top with a little icing sugar. Refrigerate until ready to serve. Enjoy!