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Cheese tasting classes with wine 22nd September 6pm -9pm
Cheese tasting classes with wine 23rd September 6pm –9pm

Rhubarb Trifle with Champagne Jelly & Mascarpone

You’ll need a 4½L trifle bowl. Allow an extra 5 hours for rhubarb to macerate and jelly to set.

  • SERVES: 12
  • PREPARATION: 45 MINS
  • COOKING: 1½ HRS
2
bunches rhubarb, trimmed, cut into 5cm lengths
385g
(1¾ cup) caster sugar
180ml
(¾ cup) gin
125g
raspberries
300g
dark chocolate (70% cocoa solids), finely chopped
 
 
CHAMPAGNE JELLY
 
5 x
5g leaves titanium-strength gelatine
750ml
champagne, sparkling wine or prosecco
55g
(¼ cup) caster sugar
750g
small strawberries, hulled, halved
 
 
ALMOND CAKE
 
240g
(2 cups) ground almonds
275g
(1¼ cups) caster sugar
10
egg whites
125g
unsalted butter, melted, cooled slightly
 
 
MASCARPONE CREAM
 
500g
mascarpone
600ml
thickened cream
1
vanilla bean, split, seeds scraped
150g
icing sugar, sifted

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