Grappa Trifle – Gluten Free

Stuff

Sponge Fingers

  • 3 eggs, separated
  • 75g sugar
  • 95g gluten free flour – I use Orgens
  • 50g icing sugar

Trifle

  • 1 cup caster sugar
  • ¾ cup grappa
  • 2 eggs, separated
  • 1 cup (250g) mascarpone cheese
  • 600ml cream
  • 2 punnets raspberries

Method

Sponge Fingers

  • Pre-heat oven 175 degrees
  • Line 2 baking sheets with baking paper
  • Beat egg whites to stiff peaks
  • Gradually add sugar and continue to beat until glossy and smooth
  • In a small bowl beat the egg yokes with a fork.
  • Gently fold the egg yoke into the whites
  • Sift the flour and very gently fold into the combined egg mixture – DO NOT over mix
  • Pipe into fingers – leave 20mm gap between
  • Sprinkle with ½ of the icing sugar – wait 5 minutes – sprinkle with the other ½ of the icing sugar
  • Bake for 10 minutes

Trifle

  • Dissolve ½ cup sugar in ½ cup water over heat – cool
  • Add ½ cup grappa
  • In a bowl – egg yokes and remaining ½ cup sugar – beat until thick and pale
  • In separate bowl (clean beater) beat the mascarpone and 300ml cream until soft peaks
  • Fold in the yoke
  • In a clean bowl – beat the egg whites until stiff peaks – fold in the mascarpone/cream/yoke
  • Lay ½ the sponge fingers in a serving bowl – drizzle with ½ the grappa syrup. Scatter with ½ the berries. Spread ½ the cream mixture. Repeat with the remaining ½ sponge finger, drizzle with remaining ½ grappa syrup, scatter with remaining ½ the berries & spread remaining ½ cream mixture
  • Chill for 2 – 3 hours
  • Just before serving spread over whipped cream laced with grappa – sprinkle more berries over the top

Quantities

  • 8 – 10 servings

Variations

  • Feel free to be heavy handed with the grappa
  • Any other berries are good

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