Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Raspberry Mascarpone Trifle




Source of Recipe


ninemsn


List of Ingredients




½ cup caster sugar
3 cups water
zest of a lemon
¼ cup amaretto
150g mascarpone
1/3 cup caster sugar, extra
2 eggs, separated
200g white chocolate grated
20 Savoiardi biscuits (Italian light sponge finger biscuits)
2 punnets raspberries
1/3 cup flaked almonds, toasted



Recipe



Place caster sugar, water and lemon zest in a saucepan. Slowly bring to the boil, stirring to ensure the sugar dissolves. Simmer for 10 minutes. Stir through amaretto and set aside to cool slightly.

Mix together mascarpone, sugar and egg yolks. Make sure you do not over mix, or the mascarpone will "yellow".

Beat the egg whites until soft peaks. Fold through the mascarpone mixture along with the chocolate.

Dip the biscuits into the cooled sugar syrup. Line the base of a 20 x 26 dish with the biscuits.

Top with half the mascarpone mixture. Sprinkle over the raspberries. Top with another layer of the soaked biscuits, and the remaining mascarpone. Top with the almonds and refrigerate for 4 hours or overnight.