recipes
Savioardi finger trifle with berries and white chocolate
Serves:
2019-05-16
Ingredients
- 1 packet savioardi fingers
- 1 bag frozen mixed berries (Tesco)
- 3 tbsp caster sugar
- 1 punnet fresh strawberries and raspberries
- 150g white chocolate (Tesco)
- 400ml cold soaking syrup
- 250ml mascarpone
- 250ml fresh cream (Benna)
- Finely grated zest of a lemon
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Icing sugar and mint leaves to decorate
Method
Start this recipe by placing the frozen berries into a saucepan with the 3 tbsp sugar and cook down for 15 minutes until thick. Allow to cool. Next, whip the cream to soft peaks then fold in the mascarpone cheese, icing sugar, lemon zest and vanilla extract. To put this trifle together, you will need a large long serving dish. Lightly soak the fingers in the syrup and place side by side on the serving dish. Spoon over some of the cooked fruit jam, followed by 1/3 cream filling, then a few sliced strawberries and a little chopped white chocolate. Repeat this process again twice. When ready, decorate the top with the remaining fresh berries, chocolate, mint leaves and dust with icing sugar to decorate.
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