Mary Berry’s delicious tirimasu trifle recipe ‘bursting with flavour’

Method

For the red fruit, heat the frozen berries and caster sugar in a saucepan over medium heat. Stir until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl – don’t press the berries, leave them whole. Pour the fruit liquid back into the saucepan.

Mix the cornflour with two tablespoons of cold water in a small bowl until smooth. Add to the pan and mix. Stir over medium heat until boiling and thickened. The sauce should coat the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely.

For the trifle, add the mascarpone, cream, sugar and vanilla to a large bowl. Use an electric whisk to form light, soft peaks – being careful not to over-whisk.

Mix the coffee and brandy in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread one third of the cream mixture on top and sprinkle with half the chocolate.

Spoon the berries on top evenly. Soak the remaining sponges in coffee and brandy and arrange them on top. Spread half of the cream on top and sprinkle over the remaining chocolate.

Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for one to two hours before serving.