Trifle with Blueberries

IlariaIlaria
Novice
568
4
33
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16/04/2014
"Rest assured that this delight is harder to pronounce than it is to prepare."
Preparation25 min.
Cooking15 min.
Тotal40 min.
Servings4 pcs
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Ingredients

  • biscotti - 10 pieces
  • liqueur - 2 tablespoons, Grand Marnier or other
  • blueberries - 227 g (about 2 cups) fresh
  • confectionery cream - 1 cup (240 ml)
  • sugar - 2 - 3 tablespoons (25 - 35 g)
  • mascarpone - 2/3 cup (160 ml)
  • vanilla - 1 tsp, extract
  • cookies - 4, gingerbread, crushed
  • sauce - 1 cup (240 ml) blueberry
  • for sauce
  • blueberries - 1 1/5 cups (300 g) fresh
  • sugar - 2/3 cup (150 g)
  • corn starch - 1/2 tsp
  • cinnamon - 2 pinches
  • salt - 1/8 tsp
  • vanilla - 1 tsp
  • lemons - rind and juice of 1 lemon
  • water - 2/3 cup (160 ml)
measures

Preparation

To prepare the blueberry sauce, mix 2/3 cup (150 g) sugar, the corn starch, cinnamon, 1/8 tsp salt and 2/3 cup (160 ml) of water until uniform in a pot. Once it comes to a boil, add 1 1/5 cups (300 g) blueberries and stir the sauce until it thickens. Finally, add the vanilla, lemon juice and grated lemon rind. Leave the blueberry sauce to cool.

In a large bowl, beat the cream with the mascarpone, 3 tablespoons sugar and the vanilla until it begins to form tips. Take 4 dessert cups or bowls and at the bottom of each, place a gingerbread cookie and arrange 3 biscotti on the sides. Sprinkle them with liqueur and pour in 2-3 tablespoons blueberry sauce.

Top with some fresh blueberries and put a new layer of cream on. If there is still room in the bowls, you can add more layers in that order. Leave the blueberry trifle at least 4 hours in the refrigerator to allow the flavors to blend.

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