Berries Trifle with Sponge Cake

Berries Trifle with Sponge Cake
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.
work: 1h:00′ time: 1h:30′ medium:

Berries Trifle with Sponge Cake Berries Trifle with Sponge Cake

Ingredients Sponge Cake (6 serving)

  • 4 eggs
  • 150g (5.3 oz) sugar
  • 3 tbsp water
  • 1 tsp vanilla
  • 100g (3.5 oz) flour
  • 1 tsp baking powder
  • ½ tsp soda
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)

  • 300g (10.6 oz) sponge cake
  • 80g (2.8 oz) liqueur
  • 200g (7.1 oz) forest fruit sauce or jam
  • 350g (12.3 oz) forest fruits, fresh or frozen
  • 300g (10.6 oz) sour cream 30% fat
  • 250g (8.8 oz) mascarpone cheese in room temperature
  • 80g (2.8 oz) sugar
  • 1 tsp vanilla
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 Berries Trifle with Sponge Cake Berries Trifle with Sponge Cake
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.

Author Zambia G. Sifaki