nougat, ginger and mascarpone trifles

  • ¾ cup (185g) mascarpone
  • 1¼ cups (310ml) single (pouring) cream
  • 1 teaspoon vanilla extract
  • 200g store-bought almond nougat, thinly sliced using a serrated knife
  • ¼ cup (55g) crystallised ginger, finely chopped
  • store-bought ginger syrup, to serve+
  1. Place the mascarpone, cream and vanilla in a medium bowl and whisk until soft peaks form.
  2. Divide the mascarpone mixture, nougat and crystallised ginger between serving glasses to create a layered effect.
  3. Drizzle the trifles with ginger syrup to serve. Makes 4

+ You can find ginger syrup at specialty grocers or delicatessens. If unavailable, use honey in its place.

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox