Quick Raspberry Trifle

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This dreamy raspberry trifle layers tart fresh raspberry sauce, airy mascarpone cream, and elegant pink Fossier biscuits for the perfect no-bake treat. It’s light, luscious, and almost too pretty to eat—almost.

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Ingredients

• 24 biscuit cookies (I use Fossier Pink Biscuits)

• 250g raspberries

• 3tbsp sugar

• 1tbsp rose water (or raspberry liqueur or plain water is ok)

• 250g mascarpone

• 250ml heavy cream

• 50g powdered sugar

• 1tsp vanilla extract or paste

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Process: Raspberry Sauce

1.

Blend raspberries with 3 tablespoons of sugar and one tablespoon rose water (or raspberry liqueur, water). There will be some seeds—I don’t strain mine, but you can definitely strain the sauce if you wish.

Process: Mascarpone Cream

1.

Take the mascarpone out to room temperature 30 minutes-1 hour before start to bring it to room temperature.

Reserve 50ml and whip the 200ml heavy cream with powdered sugar and vanilla until medium stiff peaks appear. Set aside.

2.

Soften the mascarpone by whipping it for a minute or two. Fold in the heavy cream in two increments. You will get an airy, whipped like cream.

Process: Assembly

1.

Start by layering the cookies on the bottom of a square dish. I use a 9x6 inch dish that is 4 inches deep. Brush the cookies with raspberry sauce then add a layer of mascarpone cream and raspberry sauce.

2.

Add the 2nd layer of cookies and brush with more raspberry syrup. Follow with the last of the mascarpone cream and raspberry sauce. Cover and rest in the fridge 1-2 hours.

3.

Whip 50ml of the heavy cream we reserved for later and pipe on top of the trifle. Decorate with fresh raspberries and mint or dust generously with blended freeze dried raspberry powder.

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Serving + Storage

Serve as is. Keeps beautifully in the fridge for up to 5 days.