Summer Strawberry and Irish Raspberry Mascarpone Trifle

Ingredients

• 20 Ladyfingers (Available instore only- use sponge cake/trifle as an alternative) 
• 100ml Prosecco
• 300g Strawberries, chopped, cooked with 200g sugar, and pureed
• 400g SuperValu raspberries
• 300g Rhubarb, chopped, cooked with 200g sugar, and pureed (optional)
• 1 Strawberry jelly packet
• 100ml Prosecco
• 200ml Philadelphia cream cheese
• 200ml SuperValu double cream
• 1 tsp Vanilla extract
• 400ml SuperValu custard
• 100ml SuperValu crème fraîche

Method

1. Whip cream cheese and vanilla until soft peaks.
2. Whip in cream until soft peaks.
3. Whisk together the custard and crème fraîche.
4. Melt jelly with 200ml water and 200ml Prosecco.
5. Assembly: Layer ladyfingers (dipped in Prosecco), raspberries, and repeat.
6. Pour the jelly over. Chill for 2 hours.
7. Top with strawberry puree, custard, and cream cheese cream.
8. Chill for 30 minutes.