MUM’S SUMMER TRIFLE

Serves 8-10 Prep and cook time 45 minutes (+ Refrigeration time)

1½ tablespoons powdered gelatine

½ cup (125ml) cold water

2⅔ cups (660ml) Westcliff

Cranberry Juice

8 large (160g) Unbric Sponge Finger Biscuits, halved lengthways 1½ tablespoons orange-flavoured liqueur 500g strawberries, hulled, halved

4 ripe peaches, sliced

MASCARPONE MIXTURE

3 Lodge Farms Free Range Eggs, separated

½ cup (110g) Merryfield Caster Sugar 2 teaspoons vanilla bean paste

500g Emporium Selection Mascarpone 1 tablespoon orange-flavoured liqueur

1. Sprinkle the gelatine over the cold water in a small bowl; stand for 3 minutes. Microwave the gelatine mixture on medium (50%) for about 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Combine warm gelatine mixture and juice in a large jug. Pour jelly into large bowl. Refrigerate for 1 hour 30 minutes or until almost set. MASCARPONE MIXTURE Meanwhile, beat the egg yolks, half the sugar and all the vanilla bean paste in a small bowl with an electric mixer until fluffy. Beat the mascarpone and liqueur in a large bowl with a wooden spoon until well combined; gently fold in the egg yolk mixture. Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.

3. Spoon half the jelly into the base of a large trifle bowl. Brush the cut-side of the sponge fingers with liqueur; top jelly with half the sponge fingers, breaking up to fit the dish. Top with half the combined strawberries and peaches, followed by half the mascarpone mixture. Repeat the layers, ending with the mascarpone mixture; reserving peaches and strawberries for later. Cover with plastic wrap; refrigerate for several hours or until firm.

4. To serve, top with the remaining combined strawberries and peaches.