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FRUITS OF THE FOREST TRIFLE
SERVES 10
Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.
1 small bunch (about 300g) rhubarb, washed, chopped
Finely grated zest and juice of 1 orange
1½ cups (330g) caster sugar
2 vanilla beans, split, seeds scraped
2 star anise
400g pitted fresh or frozen cherries
250g fresh raspberries
½ cup (125ml) Cointreau
¼ cup (35g) cornflour
3 egg yolks
1½ cups (180g) pure icing sugar, sifted
2 cups (500ml) thickened cream
2 cups (500g) mascarpone
300g savoiardi biscuits
Crushed freeze-dried raspberries, to serve
To make the compote, place rhubarb, orange zest and juice, caster sugar, 1 vanilla pod and seeds, star anise and 1 cup (250ml) water in a saucepan over medium-low heat. Bring to a simmer and cook, stirring, for 10 minutes or until rhubarb is soft and sugar has dissolved. Remove vanilla pod and star anise. Add cherries and half the raspberries. Cook for a further 10 minutes or until fruit is very soft. Scoop out 1 cup (250ml) fruit syrup and add to a bowl with ⅓ cup (80ml) Cointreau. Set aside to cool completely. Scoop out another 1 cup (250ml) fruit syrup and stir in cornflour until smooth, then return to pan with compote and cook over
