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Christmas dessert

Porcini and Nicola potato risotto

30 minutes

Muscadel trifle

Serves 6

Difficulty Easy

Prep Time 20 minutes plus soaking time

Ingredients

1/3 cup Muscadel
2 t honey (optional
12 dried prunes, stoned and roughly chopped
250 g mascarpone
Muscadel jellies (see below)
6 slices ready-made mini caramel-filled Swiss roll
6 pieces rose-water Turkish delight, chopped
6 pieces nougat, chopped
1 x 200 g punnet seasonal berries
fresh mulberries or other seasonal fruit, to garnish
white chocolate curls, to garnish
fresh or crystallised rose petals, to garnish

Method

Heat the Muscadel until lukewarm. Stir in the honey, if using, then pour over the prunes. Soak for 1 hour.

Combine the prunes, any extra soaking liquid and the mascarpone.

To assemble the trifle, use 6 small- to medium-sized glasses or a large glass bowl. Start with the mini Swiss roll, then layer with the prune mascarpone, Muscadel jelly, Turkish delight, nougat and fresh berries.

Top with another slice of Swiss roll and a spoonful of prune mascarpone.

Garnish with the fresh mulberries, white chocolate curls and crystallised rose petals.

Cook’s note: To make the crystallised rose petals, brush pesticide-free rose petals with lightly beaten egg white. Dust with caster sugar and dry in a warm spot overnight.

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Ingredients

Method