Choc Berry Trifle

I am not a trifle fan, actually the only person I know who is is Shane, so it might seem weird that I decided to make a trifle for a Christmas BBQ but he’s been asking me to make one for a while so I finally decided to take up the challenge and come up with a trifle that I could enjoy too! It is really easy to make and is visually impressive, it just takes a bit of prep time (and bake time if you want to make your own cake – you could buy one, even a chocolate log would work if you are short on time). This trifle is is alcohol free so is kid friendly too.

Ingredients:
x1 20cm round chocolate cake (I used our easy peasy chocolate cake)
200g mascarpone cheese
½ cup cream
5 tablespoons icing sugar
x2 70g chocolate mousse packets
2 cups cold milk
3 cups frozen raspberries, thawed
1 Flake bar, crushed

Method:
Trim your cake if you have any overcooked areas on the top or around the sides of your cake. Cut in half through the middle of the cake and then divide each half into eight wedges and set aside.
To make your berry sauce sauce take two cups of the thawed berries and mash them, adding two tablespoons of icing sugar to sweeten. Reserve the other cup for decorating while layering.
Make up your chocolate mousse following the packet instructions(mixing packet contents with cold milk) and set aside.
To prepare your mascarpone place it into a mixing bowl, with half the fresh cream and mix with a spoon to combine the two, you want it to be a nice spreadable consistency, adding icing sugar and cream until you have the desired taste and consistency.
To assemble your trifle place half your chocolate mousse in the bottom of your glass serving bowl, on top of your mousse place one half of your chocolate cake so it forms one even flat layer. If there gaps between pieces of cake fill them with some of the reserved whole raspberries. Spoon raspberry sauce over the cake and place more 8-10 whole raspberries around the side of the bowl. Layer the mascarpone over the raspberries and then repeat the layering process again starting with the mousse.
Cover and refrigerate for at least 1 hour so that your mousse can set before removing it from the fridge and allowing it to sit for 15 minutes before serving, scatter the crushed Flake bar over the top.

Unlike other trifles this one holds it’s shape quite well while serving. I know Christmas and trifle seem to go hand in hand but I think this would be great for any summer BBQ or even a New Year’s Eve party.

Mascarpone Tarts

I thought this might be the perfect follow on post to the Neenish Tarts Mel posted the other day as you can use the same tart casings. I got the idea from my Step-Mum Wendy who is always whipping up yummy things in the kitchen. Wendy has made these yummy treats for Shane and I several times now, they are perfect over summer topped with berries. They are super simple to make and great if you get invited to or decide to throw a BBQ at short notice. I made my first batch last weekend as part of the dessert for Max’s birthday BBQ with family in New Plymouth.

Ingredients:
400-500 grams of Mascarpone (depending on the size of the packets/tubs your supermarket carry)
½-1 tablespoon lemon zest (to your taste)
3-5 tablespoons icing sugar sifted (you can do this to taste – dependent on how sweet you want it)

Method:
Buy (like me) or bake 12 tart casings. If you want to make your own pastry cases you can make some short crust pastry using this recipe, roll it out and line 12 – 18 patty tins.  Prick the bases and chill cases for about 30 minutes before baking then at 180°C for about 10 minutes or until they are golden and crisp.
In a bowl combine mascarpone and lemon zest, gradually add the icing sugar to taste, mixing well after each addition.
Fill cases with the mascarpone mixture.
Top with berries of your choice.

These are best served fresh but can be made a few hours ahead of time and stored in the fridge until you are ready to serve.

If you are not a fan of lemon you could omit this ingredient all together or replace it with ½ a teaspoon of vanilla essence.

As a special treat over Christmas Wendy replaced the pastry casings with delicious little dark chocolate cups which is was delicious and gives you an idea of how to put a different spin on things if these become a favourite in your household and you want to change it up a bit.