If you missed my original Tiramisu recipe and tutorial, check it out here: • Tiramisu Recipe | Lady...
You can find my ladyfinger sponge recipe and mascarpone cream recipe in my Tiramisu video if you want to use those elements to make this berry trifle or berry tiramisu!
This berry trifle is meant to be a guide for using up any leftovers in your pastry kitchen - any variety of cake scraps, any random frozen or fresh fruits you have, any creams or mousse you might have leftover from another recipe you are working on. HOWEVER you can also make this berry trifle or berry tiramisu completely on purpose! Just whip up a batch of ladyfinger sponge or buy some ladyfingers from your local grocery store, and proceed with the recipe from there!
Mixed Berry Soak
250g Frozen Mixed Berries
60g Sugar
1. Place the frozen berries (or whatever fruit you want to use) in a medium bowl.
2. Pour the sugar over the berries and mix to combine.
3. Either leave the bowl of berries and sugar in your refrigerator overnight, at room temperature for several hours, or use a double boiler to heat the mixture for about 20 minutes to allow the berries to thaw and the sugar to dissolve.
4. Strain the syrup from the berries and use the syrup as a soak for your cake and the berries as an element to layer into your dessert.
Vanilla Whipped Cream
15g Powdered Sugar
120g Cream
Vanilla Paste (or extract or vanilla bean) to taste
1. Place all of the ingredients in the bowl of your stand mixer or in a medium bowl and use your hand mixer to whip the cream to a medium peak.
2. Set aside the cream momentarily while you begin layering your trifle or tiramisu.
To Layer the Trifle or Tiramisu:
1. Strain the berries to separate the fruit from the syrup.
2. Briefly soak the ladyfinger sponge or other cake scraps in the berry syrup and place them into your dish.
3. Spoon the fruit mixture on top of the soaked sponge.
4. Add a thin layer of cream on top of the berries and sponge.
5. Repeat the process one more time.
6. Refrigerate for a minimum of 30 minutes or ideally a few hours or overnight before serving.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
Find my recommended tools on Amazon - www.amazon.com/shop/maddiebrehm
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
24 фев 2024
