berry mascorpone trifle

Oh come on! Who doesn't love Trifle? Its creamy, its rich, its refreshing and it is sooo tasty! I've never had a trifle before until my girlfriend decided to try the trifle recipe from the Masterchef magazine and it turned out to be a fantastic dessert that i bet everyone would love it! It may be a little bit pricy over the ingredients but it is worth a try friends! 

Recipe:

250gm                            frozen mixed berries

100gm                            fresh strawberries

110gm                            castor sugar

2                                    oranges, juiced / 1 zested

10                                  wide sponge fingers (from supermarket)

1                                    lemon, juiced

8                                    ginger nut biscuits, crushed

300ml                             pouring cream

6                                    egg yolks

2 tbsp                             caster sugar

1 tsp                              vanilla essence

3                                    egg yolks

110gm                            caster sugar

750gm                            mascorpone cheese

300ml                             pouring cream

2                                    oranges, zested

Method:

1. Place berries and strawberries into a pot, adding in sugar, orange juice and zest, and bring it to a boil. Slowly simmer for about 15 minutes until the berries are soft. (Be careful as the liquid might overflow due to the sugar content)
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to a boil. Whisk egg yolk, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated.
3. Return the mixture to the pan over low heat and stir continuously until the mixture is thick enough to coat the back of the spoon. (Do not overboil the custard, it will burn easily). Place custard into fridge to bring down the temperature.
4. To make mascorpone mixture, simply whisk egg yolks and sugar until tripled in volume. Add mascorpone, cream and orange zest, and whisk until mixture to almost stiff peaks. 
5. To assemble trifle, place sponge fingers in the base of a 4L bowl, and drizzle with some orange juice and lemon juice. Pour over cooled custard, and top with half of the mascorpone mixture. Add berries, then fruits, then repeat the steps again to create nice layers. 
6. Place the reserved juices in a small saucepan (from the berries) and simmer over medium heat for 5 minutes or until thick and syrupy. Refrigerate once the syrup is thick.
7. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.  

Good info: you can always substitute the berries and strawberries with some of your favourite fruits such as mango, pineapple and apples.