Banana, berry and mascarpone trifle
6 servings
15 minutes
A British dessert, not too sweet, so it can be served as an appetizer or as a kind of cheese dish served with desserts.
1
Break the cookies into small pieces by hand and scatter them in portion glasses. Pour a little muscat wine into each, mixing it with the cookies.
- Yubileynoye biscuits: 200 g
- Muscat wine: 100 ml
2
Blend the berries and bananas until thick puree. Pour this puree over the cookies in each glass so that both are approximately equal.
- Bananas: 2 pieces
- Frozen blackcurrants: 100 g
3
Separate the egg whites from the yolks. Whisk the yolks with sugar until the mixture lightens, then fold in the mascarpone cheese to achieve a smooth consistency.
- Chicken egg: 2 pieces
- Sugar: 50 g
- Mascarpone cheese: 200 g
4
Whip the egg whites until a thick mass forms that falls in heavy drops from the whisk. Gently fold the egg whites into the cheese cream using a plastic spoon. Distribute this mixture into glasses with cookies and banana-berry mix.
5
Place the glasses with the trifle in the refrigerator for ten minutes, then serve.
