Now that I'm living abroad I do find myself feeling a tad more patriotic than I would if I were in the UK. Though I shan't be flying the Union Jack at the front of the house, I will be having friends over this weekend and will be cooking something with a little British in salute to Betty who will be having a right old knees up this weekend what with her birthday and Diamond Jubilee celebrations!
Not sure yet whether I will be able to track down Pimms or Elderflower cordial but I do know I can get hold of some decent strawberries so a grown-up Strawberry Trifle will definitely on the menu for pudding.
Grown-Ups Strawberry Trifle
Ingredients
- 6 egg yolks
- 175g caster sugar
- 300ml pot double cream
- 2 x 250g tubs mascarpone
- 1 tbsp vanilla extract
- 150ml marsala or amaretto or cassis
- 24 sponge fingers
- 350g strawberries
- grated white chocolate to decorate
Method
- Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
- In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
- Dip half the sponge fingers into your chosen alcohol and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the strawberries. Repeat the layers, then finish by dotting over the remaining strawberries. Cover and chill for at least 2 hrs. Cover with grated white chocolate before serving.
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