Christmas Trifle Terrine

At a glance


1 ½ cups mascarpone, lightly beaten
2/3 cups cream, whipped
1 tsp vanilla essence
2 tbs brown sugar
18 sponge fingers
1 cup dessert wine
1 punnet of strawberries, sliced
1 punnet fresh raspberries
1 cup thickened cream, whipped (extra)
dried orange to garnish


1. Grease and line loaf or terrine tin with cling wrap and baking paper, have plenty of overhang so it can be easily removed before serving.
2. In a bowl lightly beat mascarpone, vanilla essence, and brown sugar. Gently fold through whipped cream. Pour wine into a bowl, ready for assembly.
3. Dip 6 sponge fingers, one at a time in the dessert wine and lay in the bottom of the prepared tin. Use half of the mascarpone mixture and spread evenly onto the sponge, sprinkle with half a punnet of each berry, and repeat the process with the sponge and the other half of the mascarpone and berries. Top with the remaining 6 sponge fingers.
4. Refrigerate for at least 4 hours or you can make the day before if you like.
5. When set, place the serving plate on top of the terrine, very gently flip it over, and peel off baking paper and cling wrap. Spread with extra whipped
cream, berries, and dried orange.