This pudding is a bit undecided; on the one hand it is fruity and looks like a trifle, but the savoiardi biscuits and mascarpone cream that make up its layers are borrowed from a tiramisu. So Italian Trifle seems appropriate. Essentially I thought up this due to my family loving trifle/hating tiramisu, me loving tiramisu, a glut of cooking apples and blackberries picked in the woods. It tastes delicious, especially about two days after hanging about, so it’s a good one to make on Friday evening for Sunday lunch.
Serves 6
- Preheat the oven to 160˚C. Peel, core and slice 3 Large Cooking Apples into 8 wedges and toss with the juice and zest of 1 Lemon in a baking dish.
- Melt 150g Butter and cook until it turns golden. Then add ½ Tsp ground Cinnamon and Nutmeg and 4 Tbsp Soft Brown Sugar. Pour over the apples and roast for 30-40 mins or until the edges just start to caramelize. Leave to cool.
- Beat 2 Egg Yolks with 90g Caster Sugar until pale and thickened. Stir in 250g Mascarpone.
- Beat 1 Egg White until stiff and fold into the mascarpone mixture.
- In a jug mix 100ml Milk and 100ml Rum, Masala or other liqueur together.
- Have ready approx 16 savoiardi (or lady's fingers) biscuits. One my one soak 8 of the biscuits in the milk/liqueur mixture and arrange in a glass serving bowl.
- Spoon over the apples and then 1/3 of the mascarpone cream.
- Arrange the remaining biscuits (soaking as before) on top of this and then another layer of 1/3 of the cream. Refrigerate for up to 2 days (chilling the final 1/3 mascarpone cream also).
- Just before serving, spread on the remaining cream and arrange a punnet of Blackberries on the top. Dust with grated Nutmeg and serve.
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