Name: Blackberry, ginger and mascarpone trifles
Total time: 1200 s
Yield: 5
Ingredients: 300 gram Victoria blackberry; 30 gram golden caster sugar; 1/4 lemon; 250 gram mascarpone; 1 vanilla pod; 50 gram soft light brown muscovado sugar; 2 piece stem ginger in syrup; 70 millilitre double cream; 1 all-butter sticky ginger loaf

Step 1

Tip 200g of the blackberries (200 g) into a pan with the caster sugar (30 g) , lemon juice (1/4) and 1 tbsp water. Halve the rest and reserve for later. Bring the pan to a simmer and cook for 10 minutes or until the blackberries begin to break down. Set aside to cool completely.

Step 2

With a large spoon, mix the mascarpone (250 g) , vanilla pod seeds (1) , muscovado sugar (50 g) and stem ginger (2 pieces) together until light and soft, then stir through the double cream (70 mL) to loosen.

Step 3

Layer up the ginger loaf (1) , mascarpone cream, blackberry compote and fresh blackberries (100 g) in five medium-sized glasses. Chill the trifles for a minimum of 5 hours before serving.

Blackberry, ginger and mascarpone trifles

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