Ingredients
- 550 g (1 lb 4 oz/1¾ cups) redcurrant jelly
- 170 ml (5½ fl oz/⅔ cup) orange juice
- 625 ml (21½ fl oz/2½ cups) pouring (whipping) cream
- 250 g (9 oz) mascarpone cheese
- 30 g (1 oz/¼ cup) icing (confectioners') sugar
- 1 teaspoon natural vanilla extract
- ¼ teaspoon ground cinnamon
- 250 g (9 oz) savoiardi (lady fingers/sponge finger biscuits)
- 375 ml (13 fl oz/1½ cups) marsala
- 200 g (7 oz) fresh raspberries
- 200 g (7 oz) fresh redcurrants
- 200 g (7 oz) large fresh strawberries, hulled and quartered
- 200 g (7 oz) fresh blueberries
- 200 g (7 oz) fresh blackberries
Method
1. Melt the redcurrant jelly in a small saucepan over medium heat. Remove from the heat, stir in the orange juice and set aside until the mixture cools to room temperature.
2. Using electric beaters, beat the cream, mascarpone, icing sugar, vanilla and cinnamon in a bowl until soft peaks form.
3. Cut each biscuit in half widthways and dip each piece in the marsala. Arrange half the biscuits over the base of a 3.25 litre (110 fl oz/13 cup) serving bowl. Sprinkle a third of the combined berries over the biscuits and drizzle with half the remaining marsala and a third of the redcurrant sauce. Spoon half the cream mixture over the sauce. Repeat the layering with the remaining half of the dipped biscuits and marsala, a third of the berries and sauce, and the remaining cream.
4. Arrange the remaining berries over the cream. Reserve the final third of the redcurrant sauce, cover and refrigerate. Cover the trifle with plastic wrap and refrigerate overnight. Before serving, pour the reserved redcurrant sauce over the berries to glaze. (Warm the sauce slightly if it has thickened too much.)
