Trifle

Trifle is a creamy English dessert. It's made in individual portions in glasses or large glass baking dishes and then portioned. The key to this dessert is to reveal the layers of the various components. This requires neatly alternating them, avoiding dirtying the edges of the dish, and perhaps playing with textures and colors.

It is traditionally made with sponge cake, creams and fresh fruit but now there are millions of variations. 

In this recipe, we'll see it made with biscuits soaked in milk, a tiramisu-style cream with vegan mascarpone and flavored with lemon, and a cooked blueberry compote. 

We will alternate these 3 preparations to create a beautiful layering.

Procedure

Prepare the blueberry compote.

In a small saucepan, weigh the frozen blueberries and add the lemon zest and juice.

Cook over medium-low heat until they begin to thaw and release water, then become soft and the water will slowly evaporate, thickening the juice. Cook for about 10-15 minutes. Don't let all the liquid evaporate, because the compote will thicken as it cools.

Then remove from the pan, transfer to a bowl and leave to cool in the fridge for 2 hours.

When the compote is cold, prepare the mascarpone cream.

In a bowl, weigh the vegetable mascarpone, milk, lemon zest and cream.

Using an electric whisk, or a stand mixer with the whisk attachment, whip at medium-high speed until the cream has whipped and the entire mixture is aerated and stable.

Then start composing the dessert.

Take the baking dish, dip the biscuits one by one in the milk and make a layer on the bottom of the dish.

Cover with about 170 g of mascarpone cream, level with a spoon.

Pour in about 60 g of blueberry compote and spread roughly with a spoon.

Then make another layer of biscuits soaked in milk.

Cover with another 170 g of mascarpone cream, level it, and add the 60 g of compote.

This is the second layer.

Then make the third layer: biscuits, cream and compote.

We finish with a 4th layer of biscuits, cream and blueberry compote.

Finally decorate with blueberries and lemon zest.

Let it rest in the fridge for at least 1 hour and then it's ready to serve.

How? Using a large spoon, divide into portions. Obviously, they won't be perfect slices, but they'll be like scooping out ice cream.