Christmas berry tiramisu
For the mulled berry compôte
- 1kg/2lb 4oz frozen mixed berries
- 1 orange, zest only
- 1 star anise
- 1 cinnamon stick
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 200g/7oz caster sugar
- 100ml/3½fl oz red wine
- 5 tbsp arrowroot
For the cream layer
- 750g/1lb 10oz mascarpone cheese
- 600ml/20fl oz double cream
- 75g/2½oz caster sugar
- 1 tbsp vanilla extract
- 1 orange, zest only
- 6 tbsp Marsala wine (or sherry)
For the biscuit layer
- 300g/10½oz raspberry jam
- 75ml/2½fl oz Marsala wine (or sherry)
- 150ml/5fl oz orange juice
- 2 x 200g/7oz packets Savoiardi sponge biscuits (about 36)
To garnish (optional)
For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool.
When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)
For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating.
Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish.
Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using.
To crystalise the rosemary and cranberries, lightly dip them into slightly beaten egg white and then toss in caster sugar. Set aside to dry, which can take up to five hours in a warm area, depending on the size of the rosemary sprigs