Coupe rossini

Celebrate the season's best berries with this luxurious twist on a trifle.

  • Preparation Time60 mins
  • Serves4
  • DifficultyHard
240ml double cream
5g icing sugar
60g mascarpone
1 tsp pure vanilla essence
300g strawberries
Caster sugar
4 sponge fingers
150g blueberries
150g raspberries
150g blackberries
4 scoops strawberry sorbet
4 chocolate cigarettes
4 puff dough pencils
4 white chocolate rings
4 mint tips
1) In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.

2) Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.

3) To assemble dessert line up 4 lowball red wine glasses. Break each sponge finger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

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