Dead simple, and no custard to faff about with: a layer of madeira cake, topped with a warm compote of blackcurrants (and some blueberries in my case) spiked with some Creme de Cassis. Then a fluffy cloud of mascarpone, mixed with an egg yolk, sugar, vanilla, whipped cream and whipped egg white. This was a nice ending to a Sunday supper of toasted pain de mie and roast tomatoes, then a splendid organic chicken roasted with loads of lemon, thyme and garlic, new potatoes, asparagus and creamy nutmeggy spinach from our local pick-your-own - spinach with balls rather than the wiffly stuff in pillow packs from the supermarket. Lovely. Tasting note: this was even better the next day, with the fruit and sponge melding into a delicious mass under the sumptuous layer of mascarpone cream
I make a variation on this trifle (from Nigels' Real Fast Puddings) frequently: amaretti or boudoir biscuits soaked in muscat, raspberries, bananas, and the uncooked mascarpone "custard", a sprinkle of toasted flaked almonds. It's so good -- always a hit with French guests!
ReplyDeleteSo easy, isn't it? I notice Nigel uses a variation of this a lot at this time of year. Next week, we will be having the mascarpone 'custard' with poached Gooseberries, another Nigel of course!
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