Berry and Sponge Trifle
A quick, individual dessert in glasses with a fast sponge cake, whipped cream, and a berry layer. Easy to assemble ahead and serve without slicing.
- Time
- 1 h 5 min
- Serving
- 466 kcal
- Ingredients
- ≈ $1.67
- Protein
- 7 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 2 Sugar 25 g
- 3 Wheat flour 15 g
- 4 Mascarponepack 250 g ≈ $4.00 40 g
- 5 Heavy cream 33%pack 250 ml ≈ $2.20 30 ml
- 6 Mixed berries (frozen)pack 300 g ≈ $3.50 60 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Whisk eggs1 with half the sugar and a pinch of salt for 5–6 minutes until light and fluffy.
Fold in flour, spread the batter thinly in a pan, and bake for 12–15 minutes at 350°F (180°C) until a skewer comes out dry.
Cool the sponge cake, then cut into small cubes.
Thaw frozen berries and simmer with the remaining sugar for 5–7 minutes until soft and syrupy, then cool.
Whip mascarpone4 with heavy5 cream and the rest of the sugar until thick.
Layer sponge cubes, berries, and cream in glasses, repeating the sequence.
Chill the trifle for 30 minutes to let the sponge soak up the berry syrup.
Tips
- Why it works
- Whisk the sponge for 5–6 minutes so it rises and doesn't sink after baking. If you overbake it, it turns dry and crumbly.
- Substitutions
- Instead of frozen berries, use fresh ones, but reduce to 50 g and add 5 g of sugar. Instead of mascarpone, use 20% sour cream, which gives a less delicate cream.
- Common mistakes
- If the sponge isn't baked until a skewer comes out dry, it will be wet and fall apart when you cut it. Check the edges: they should be light.
- Storing and reheating
- Keep in the fridge for 3 days. Heat in the microwave for 20 seconds with the plate covered. Don't freeze, the cream will separate.
- Serve with
- Serve at a birthday with tea or coffee when you want something light but festive.
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