INGREDIENTS
- 600ml thickened cream
- 4 tablespoons caster sugar
- 1 vanilla bean
- 500g mascarpone (La Casa Del Formaggio recommended)
- 2 packs Quinzi’s chocolate candy almonds, roughly chopped
- 1 pack Quinzi’s chocolates of your choice (e.g. white chocolate coated raspberries), roughly chopped
- Seasonal fruit and berries of your choice (e.g. strawberries and apricots), sliced
- 1 bottle limoncello
- 1 pack ladyfinger biscuits
Serves 6–8
METHOD
- In a large mixing bowl, whisk together the thickened cream and caster sugar until thick and fluffy. Place into the fridge while assembling the other ingredients.
- Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds from the inside with the back of the knife.
- In a mixing bowl, gently combine the mascarpone and vanilla bean seeds.
- Roughly chop all Quinzi’s chocolates and candy almonds. Set aside.
- Slice the fruit.
- Set up a production line with separate bowls for the limoncello, cream mixture, mascarpone mixture, ladyfinger biscuits, chocolates, almonds, sliced fruit and a large trifle serving bowl.
- Begin assembling the trifle by spreading a layer of the cream mixture at the base of the bowl, followed by the mascarpone mixture.
- Scatter with chopped chocolates, almonds and sliced fruit.
- Dunk the ladyfinger biscuits in the limoncello, making sure they absorb the liquid without becoming too soggy and layer in the bowl.
- Repeat the layering process, ensuring the final layer is the cream mixture. Garnish generously with seasonal berries.
- Refrigerate for 1–2 hours before serving for the best texture. The trifle can also be stored overnight.
Join Jane Reilly and Head Chef Eddie Noble as they showcase the best-kept food secrets of Norwood Payneham & St Peters—explore local favourites, discover signature dishes and download the free Recipe Card Booklet to try them at home. Visit npsp.sa.gov.au for more.
