Individual Praline, Blueberry & Mascarpone Trifles

By Angela Casley
Viva
Prepare components ahead of time for an indulgent, fuss-free dessert. Photo / Babiche Martens

If you get the components for this trifle made ahead of time, the assembly is quick and easy. If the trifles sit for a few hours the flavours will only get better. Smash up some of the praline and sprinkle over icecream for a quick chilled summer dessert. Tinned apricots will suffice when fresh are not in season.

INDIVIDUAL TRIFLES RECIPE

Makes 6
Praline

200ml glucose syrup (available at supermarkets)

100g caster sugar

½ cup slivered almonds
Fruit

400g blueberries

½ cup sugar

2 Tbsp sweet wine or marsala

½ cup sliced apricots
Trifles

300g mascarpone

100ml cream

¼ cup brown sugar

1 sponge cake
  1. To make the praline, place the glucose and sugar in a pot, heating slowly and stirring until the sugar has dissolved. Turn the heat up, bringing to the boil for 5 or 6 minutes until it is golden. Remove from the heat, add the almonds and pour on to a flat oven tray, allowing it to cool before breaking into shards. Store in an airtight container.
  2. Place the blueberries, sugar and wine into a small pot. Bring to a simmer for 5 minutes. Remove and cool completely.
  3. In a bowl gently stir together the mascarpone, cream and sugar.
  4. To build the trifles, cut the sponge into squares and place in the bottom of 6 glasses. Spoon over some mascarpone, blueberries, apricots, more mascarpone and add a shard of praline on the top.

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