- 80 g caster sugar
- 250 g mascarpone
- 1 cup cream, whipped, plus extra, for serving
- 200 g Boudoir biscuits
- 1/2 cup crème de cassis
- 200 g gooseberries, plus 10 with husks on
- 125 g blueberries
- 200 g white chocolate, melted
- 1 T icing sugar, sifted
Line a small loaf tin with clingfilm. Gently fold the sugar into the mascarpone and cream. Dip the biscuits into the cassis and place a single layer on the bottom of the loaf tin.
Follow with a layer of sweetened mascarpone, then a layer of berries. Repeat until the tin is full, making sure to end with a layer of biscuits.
Allow to set in the freezer for an hour, or in the fridge for a few hours.
Gently loosen the gooseberry husks and pull them back but keep them attached to the fruit. Dip the gooseberries in the melted white chocolate and place on a sheet of baking paper. Allow to set.
Place a sheet of baking paper onto a baking tray and pour the rest of the melted chocolate onto it. Do not spread it out or it will be too thin. Allow to set.
Once it is hard enough, drag a chef’s knife along the chocolate at a 45-degree angle to make curls. Refrigerate until needed.
Once the trifle has set, turn out onto a serving platter and remove the clingfilm. Mix the remaining whipped cream with the icing sugar and spread over the trifle.
Decorate with the gooseberries and chocolate curls.