Add white wine to make this trifle even more festive. Or go up a level by using champagne or prosecco! Prefer an alcohol-free version, or eating with children? Replace the white wine with apple or grape juice.
- 6 sheets of gelatine
- 100 ml white wine
- 5 egg yolks
- 100 g caster sugar
- 500 ml whipping cream
- 375 g redcurrants
- 500 g mascarpone
- 1 pack of sponge fingers
- 2 tbsp honey
- Soak the sheets of gelatine in cold water for 5 minutes.
- Bring the wine to the boil in a saucepan. Remove from the heat and add the squeezed gelatine and stir until it has dissolved. Leave to cool (in a bowl of cold water or in the fridge).
- Beat the egg yolks with half of the sugar over a pan of simmering water (au bain-marie) with the mixer until light and airy. Remove from the heat source and beat until the yolk mixture has quadrupled in volume.
- Whip the cream with the mixer until stiff.
- Stir the rest of the sugar through the mascarpone. Stir in the wine mixture. Then fold the egg yolks and whipped cream through this mixture as lightly as possible.
- Strip the redcurrants from the stalks but reserve one stalk intact for decoration. Mash the redcurrants with the honey.
- Arrange a layer of sponge fingers in a bowl or large dish. Divide ⅓ of the cream and half of the mashed berries over the sponge fingers. Repeat this step until the mixture is used up. Leave the trifle in the fridge to stiffen for at least 2 hours.
Tip: You can also sprinkle the sponge fingers with a berry liqueur such as crème de cassis. Add some white wine if you think the liqueur is too sweet.
Kids tip: Replace the white wine with apple juice and do not use liqueur.
Nutrition value per person/bite
- 685 kcal
- 10 g
- 53 g
- 34 g
- 40 g
- 33 g
- 2 g