Tonight I am off to my bestie's house for dinner with our partners and friends. I have offered to make desert. I will be preparing a Chocolate mascarpone and strawberry trifle. I found the recipe in an edition of House and Garden magazine (below are the ingredients and method straight from the magazine). The photo of the trifle looks good (see above) and having bought almost all the ingredients it is proving to be a costly trifle - 900g strawberries, 750g mascarpone, 300g dark chocolate to name a few costly items.
I can only hope it will be a heavenly desert!
10 whole eggs plus 2 egg yolks
250g caster sugar
⅔ cup (100g) plain flour
900g strawberries, hulled and halved
90g icing sugar
90ml balsamic vinegar
300g dark chocolate
Alternatively if you don't have time to make the sponge cake you can buy a pre-made sponge from Woolworths (which is what I have done)
1 Preheat oven to 180°C (160°C fan). Line two large (35x25x3cm) baking trays with lightly greased baking paper (butter side up).
2 To make sponge, place whole eggs, yolks and sugar in a large bowl and mix at high speed with an electric mixer until light and fluffy. Sift flours into egg mixture and fold through with a large balloon whisk.
3 Pour mixture evenly into trays and bake 10mins or until golden and cooked through. Turn out onto racks covered with fresh sheets of sugared baking paper and peel off used baking paper. Cut 4x large circles (to fit serving dish) from sponge and set aside.
4 Place strawberries in a bowl with icing sugar and balsamic and set aside. Place mascarpone in a separate bowl and stir in cream. Bring to room temperature. Melt chocolate in a bowl over simmering water, then cool to room temperature. Combine mascarpone and chocolate (NB: chocolate and mascarpone must be at the same temperature before combining to prevent chocolate hardening).
|Mascarpone, cream and chocolate|
|The end result!|