With only around 12 weeks to Christmas , you can start to try out Christmassy puddings. Amateur bakers can turn a tiramisu into a Christmassy trifle with the addition of vibrant red fruits. Even if you're not one to go crazy for the festivities, Mary Berry 's tiramisu red trifle is sure to delight at any time of the year.
While taking up to two hours to prepare, so best done on a free day, the recipe only takes less than 10 minutes to cook. "I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer," said Mary Berry . Tiramisu red fruit trifle Prep: one to two hours Cooks in: 10 mins Serves: 10 to 12 people Electric whisk Shallow trifle glass dish Piping bag and nozzle For the red fruit 500g frozen red berries, such as raspberries, blackberries and cherries 50g caster sugar One heaped tbsp cornflour For the trifle 250g full-fat mascarpone 600ml double cream Six tbsp icing sugar One tbsp vanilla extract 450ml strong coffee 40ml brandy 12 trifle sponges, halved through the middle to make 24 100g plain chocolate, coarsely grated Method To make the red fruit Heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have defrosted.
Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. Mix the cornflour with two tablespoons of cold water in a small bowl until smooth.
Add to the pan and mix together. .
