Recipe Thermomix raspberry trifle slice : Easy, Special and Delicious
Recipe Thermomix raspberry trifle slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Thermomix raspberry trifle slice. This Recipe Thermomix raspberry trifle slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Thermomix raspberry trifle slice was necessary 35m, cook 20 and serving 20. Attention: allergies . Without having to wait long, let's just check the Recipe Thermomix raspberry trifle slice
We've taken the classic Christmas trifle of raspberry jelly, sponge cake and mascarpone cream, and turned it into an amazing layered slice.
Thank you for reading this Recipe Thermomix raspberry trifle slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Thermomix raspberry trifle slice with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Thermomix raspberry trifle slice. This Recipe Thermomix raspberry trifle slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Thermomix raspberry trifle slice was necessary 35m, cook 20 and serving 20. Attention: allergies . Without having to wait long, let's just check the Recipe Thermomix raspberry trifle slice
We've taken the classic Christmas trifle of raspberry jelly, sponge cake and mascarpone cream, and turned it into an amazing layered slice.
24 Ingredients
Meringue
150 g icing sugar
2 tsp cornflour
4 egg whites
1 pinch cream of tartar
1 pinch salt
Flaked almonds, for sprinkling
Raspberry jelly
12 gelatine leaves (titanium)
Cold water, for soaking
1000 g cranberry juice
80 g caster sugar
500 g frozen raspberries
Sponge cake
Butter, for greasing
60 g icing sugar
2 egg whites, room temperature
1/2 tsp natural vanilla extract
20 g hot water
1/4 tsp bicarbonate of soda
1/2 tsp cream of tartar
40 g cornflour
20 g plain flour
Mascarpone cream
600 g pouring (whipping) cream
40 g icing sugar
250 g mascarpone cheese
1 tsp natural vanilla extract
Select all ingredients
19 Method Steps
Meringue: Preheat oven to 140C. Draw a rectangle 25 x 35 cm on a piece of baking paper and place onto a baking tray. Set aside.
Place a bowl onto mixing bowl lid and weigh icing sugar into it. Add cornflour, then set aside.
Insert butterfly whisk. Place egg whites, cream of tartar and salt into mixing bowl and whip 3-4 min/37C/speed 4, without measuring cup, until stiff peaks form.
Mix 3 min/speed 3.5, adding reserved icing sugar mixture 1 teaspoonful at a time through hole in mixing bowl lid. Remove butterfly whisk. Spread meringue out evenly into a rectangle on pre-marked baking paper. Sprinkle with almonds and bake for 1 hour (140C) or until firm and crisp. Set aside to cool completely. Clean and dry mixing bowl and butterfly whisk.
Raspberry jelly: Place gelatine into a ceramic or glass bowl and cover with cold water. Set aside for 5 minutes or until gelatine has softened.
Place cranberry juice and sugar into mixing bowl and heat 3 min/100C/speed 1
Gently squeeze excess water from gelatine leaves, add gelatine to mixing bowl and mix 10 sec/speed 2 or until gelatine dissolves completely. Discard soaking water.
Add raspberries and stir with spatula to combine. Transfer into a bowl and place into refrigerator until slightly thickened (35-40 minutes - jelly should be soft enough to pour, but not completely set). Clean and dry mixing bowl and proceed with recipe.
Sponge cake: Preheat oven to 180C. Grease and line base and sides of a large rectangular baking tin (20 x 30 x 4.5 cm) with baking paper. Set aside.
Place a bowl onto mixing bowl lid and weigh icing sugar into it. Set aside.
Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min 30 sec/speed 3.5, without measuring cup, until stiff peaks form. Scrape down sides of mixing bowl with spatula.
With butterfly whisk still in place, mix 3 min/speed 3, slowly adding reserved icing sugar 1 teaspoonful at a time through hole in mixing bowl lid, until well combined.
With butterfly whisk still in place, add egg yolks and mix 15 sec/speed 3. Remove butterfly whisk.
Add vanilla, hot water, bicarbonate of soda, cream of tartar, cornflour and plain flour and mix 5 sec/speed 3.
Scrape down sides of mixing bowl with spatula, then mix for a further 5 sec/speed 3.
Transfer mixture into prepared baking tin and smooth surface. Bake for 10-15 minutes (180C), until golden. Set aside in baking tin to cool completely. Once cooled, pour reserved jelly over sponge, then transfer into refrigerator to set (approx. 4 hours). Clean and dry mixing bowl and butterfly whisk.
Mascarpone cream: Insert butterfly whisk. Place cream and icing sugar into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping.
Add mascarpone and vanilla and mix until just combined/speed 3.5. Remove butterfly whisk.
Assembly: Remove cake from refrigerator and ensure jelly has set, then spread Mascarpone cream mixture evenly over jelly. Remove baking paper from meringue and carefully place on top of jelly, pressing down gently (trim meringue, if necessary). Cover with plastic wrap and transfer into refrigerator to firm (approx. 6 hours or preferably overnight). Slice as desired to serve.
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Thank you for reading this Recipe Thermomix raspberry trifle slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Thermomix raspberry trifle slice with your social media like IG, FB and WhatsApp.
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