Coppa con frutti di bosco e chantilly
This time of year there is nothing sweeter than a trifle with mixed berries, cookies and chantilly cream, and this version was an instant hit with my family. It is slightly different from the traditional fruit trifles, because it uses Chantilly cream mixed with mascarpone instead of the raw egg yolk and double cream version. Besides there is Amaretto and savoiardi biscuits included to give it that special Italian flavor that makes you wish for more.
250 g mixed berries (blackberries, blueberries, raspberries, strawberries, etc)
80 g sugar
2 tbsp sugar
1 vanilla pod or 1 tsp vanilla sugar
½ tbsp flour
150 ml milk
250 g mascarpone
12 savoiardi biscuits/Ladyfingers
Small glass of Amaretto
Sprinkle the berries with 80 g sugar and put them aside.
Split the vanilla pod, scrape out the black seeds and mix them with a little sugar to separate the grains.
Beat the egg with 2 tbsp sugar, vanilla sugar and flour in a casserole.
Add milk and bring the cream to the boil.
When the cream has cooled, stir in mascarpone.
Shake excess sugar off the berries, and heat them through quickly, if you are worried about contamination.
Soak savoiardi in Amaretto and arrange layers of biscuits, fruit and cream in four glasses.
Leave the dessert in the refrigerator for a couple of hours before serving.
Other creamy desserts