Italian Fruit Trifle
Serves 8
Ingredients:
12 sponge fingers, broken in half
8 amaretti biscuits or 15 small ratafia biscuits, lightly crushed
6 tablespoons marsala
250g strawberries, hulled and sliced
finely grated zest and juice of 2 oranges
2 tablespoons Splenda granulated sweetener
250g blueberries
250g mascarpone cheese
142ml pot double cream
Method:
This trifle is perfect for a dinner party it’s easy to whip up and your guests will love the sensational flavours.
Put the sponge fingers into the base of a trifle dish with most of the amaretti or ratafia biscuits. Sprinkle evenly with the marsala, then scatter most of the strawberries over the top.
Put the orange juice and sweetener into a saucepan and heat until simmering. Add most of the blueberries and simmer gently for 1 minute. Remove from the heat and cool, then spoon into the trifle dish.
Beat the mascarpone cheese until softened, then whisk in the cream and orange zest. Spoon into the trifle dish, spreading it out to cover the fruit.
Decorate the trifle with the reserved biscuits, blueberries and strawberries. Cover and refrigerate until ready to serve.
Per serving: 353kcal; 3g protein; 28g fat; 16.6g saturated fat; 21g carbohydrates; 14.7g sugar; 1.1g fibre; 0.08g sodium
Tagged in Christmas Food