Trifle

Trifle is a creamy English dessert. It is made in single portions in glasses or large glass casserole and then portioned out. The peculiarity of this dessert is in fact to show all the stratification of the various components, in fact it is necessary to alternate them in a clean way, without dirtying the edges of the glass used, and perhaps playing with textures and colors.

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

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

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

Method

Prepare the blueberry compote.

Weigh the frozen blueberries into a saucepan, add the lemon zest and juice.

Cook over medium-low heat, they will begin to thaw and release the water, then they will become soft and the water will slowly evaporate and the juice will become thicker. Then cook for about 10-15 minutes. You don't need to let all the liquid evaporate, because the compote will then become denser as it cools.

Then remove from the saucepan, 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.

With an electric whisk, or in a planetary mixer with the whisk, whip at medium-high speed until the cream has whipped and the whole mixture is aerated and stable.

Then start assembling the dessert.

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

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

Pour 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, 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.

Leave to rest in the fridge for at least 1 hour and then it is ready to serve.

How? Use a large spoon to make portions, obviously they won't be perfect slices, but it will be like making scoops of ice cream.