![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkYyWS_vNbUQzPC_T1woj35SrgvnbW7QD1Ys8qBP0HxNsvd0sbPk_A1kwauD7MJfQ3azYSoMJ-evOYY_o99mV0wv7u17bhY3z2V1v94UssCGRiVHDk26YVA4kgVs2mkqo7ceskrXU5b0/s640/d0216+rszmbpvls.jpg)
Glasses filled of soft trifle with sponge cake base, velvety mascarpone cream and berries. A confection with a strong sour taste of fruit, soft sweet texture of whipped cream/ mascarpone and delicious cake instead of classical selection of biscuits.
Yours!
Yours!
work: 1h:00′ | time: 1h:30′ | medium: |
![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNtUf34nH0oOP3PWEpxOnLPMRUOVIvXXwIuFAFThDK2lMQQK-QC5woOhjfKgQQShhLSps5SyrA7QkuhYnj19SF7SZv5G-AWhLe67Wv5kbMvCGyT3wDL3orVgf68uIz_mB_DQtvmyOrrw/s640/Z13+rszmbpvls.jpg)
![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3m1DrHY2XTRqP2ZVFRNFYrL4e_iQ-DTilkFeqxf6wTFYxsjdL6HD_7wwMba1QujxEHwOvck6A5pWmNX3Z01MnSXUKXl_NVY9I0cpaC-G86Ov3wDbQBvoBjZfkzwEAcVhNkQzd36ljXzY/s640/Z15+rszmbpvls.jpg)
![]() Ingredients Sponge Cake (6 serving)
|
![]() Separate the egg yolks from the whites and beat them, with half the sugar until you have a tight meringue, to polish. |
![]() In a separate bowl, beat the egg yolks with the remaining sugar, water and vanilla for 5 minutes until fluffy. Add the flour with the baking powder and baking soda. Stir to incorporate in the mixture. |
![]() Mix gradually into the mixture of yolks the meringue little by little. Stir from bottom to top in a circular motion to incorporate. |
![]() Pour the beaten mixture of sponge cake into a buttered and floured form Ø20cm (Ø7.9in). Bake in preheated oven at 190°C (374°F, Gas 5) for 20'-25'. Remove the form from the oven and leave it up on a rack to cool. |
![]() Trifle (6 servings)
|
![]() In a large bowl add the cream, mascarpone, sugar and vanilla. |
![]() Beat all together thoroughly to congeal and become a tight cream. Taste the sweetness and correct. |
![]() In blender crush the cake crumbs or do it manually. In serving glasses put 2-3 tablespoons cake and press it with the base of a smaller glass. Wet it with 2 tablespoons liqueur. |
![]() On the top of the sponge cake spread some of the sauce fruit and over the sauce some fruits. We keep the best fruits for decoration at the end. |
![]() Then add 2-3 tablespoons of the whipped cream. Spread to cover the fruit below. |
![]() Repeat the next layer, placing alternately once again the ingredients, starting from cakes. Finish with decorating the last layer of whipped cream with fruits you kept. |
![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVzGsJLdQ67jNcvQkXesO8mDC4-8SZdxOtndnU5aGAninFszWvm3MlgFkBXcxF0pMtOlBbp91q56G9dzWUb3xdExDHnKQDNhvxTfVnYpZPJIfaPiMDwPNx2niWtXvxzbF6CtWsx2JRaA/s640/Z17+rszmbpvls.jpg)
![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANbOmDxwnDRFCaUmpAC9C0tbY1vhuoxpdACGEGwIbOCLYyRP7NJswYQmlkqk7KtAhgebFvzdZfHe68pHHbOgbWHU-3I2Psmv5FvGgS9nzQ9zjGL408dG-GjmB6NNANcAVuhc4PIHl5Vs/s640/Z14+rszmbpvls.jpg)
![Berries Trifle with Sponge Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9842DkOl2RSEDewij9A0Xvr9ra_HEEc7K8eJTRpwMwrPXmsprfvoxpd0fs9ok1Gwl8gTxSwj8hsWXrPgY_YDFy3GBYehp0SImOryr-y3hyTDXAZtdyFeXHpzLF-ukTENJ4o80C-U6qE/s640/Z16+rszmbpvls.jpg)
The sponge cake can be prepared from the prior day.
The Trifle can get, instead of glasses, in a large glass bowl or in a form with detachable base.
Cover the cups with plastic wrap, creating a canopy over the fruit coating. Refrigerate until ready to be served.