2 x 200g/7oz packets Savoiardi sponge biscuits (about 36)
crystalised rosemary
fresh cranberries
Directions
For the mulled berry compôte
place all the ingredients
except the arrowroot
in a saucepan and gently heat through. After about 10 minutes of gentle simmering
mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat
discard the star anise and cinnamon stick and allow the compôte to cool.
When the compôte is cool
prepare the cream layer. Beat the mascarpone
cream
sugar
vanilla
orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point
place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)
For the biscuit layer
whisk the jam
Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid
turning over to ensure a full coating.
Spread some of the compôte into the bottom of the trifle dish
add about 12 of the soaked biscuits
standing them on their side
followed by a little more compôte
then the cream layer. Continue with the layers to complete the dish.
Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries
