Ingredients
– 500 ml of thickened cream
– 250 g of mascarpone cheese
– 1 tablespoon of icing sugar
– 1 teaspoon of vanilla extract
– 500 g of raspberries
– 300 g of pomegranate seeds
– 4 cups of sponge cake, cut into pieces
– 500 ml of berry juice
– Mint leaves for garnish
Method
1. Whip the thickened cream in a bowl until soft peaks form.
2. Add mascarpone cheese, icing sugar, and vanilla extract. Mix until smooth.
3. In a large trifle dish, layer half of the sponge cake pieces.
4. Pour half of the berry juice over the sponge.
5. Layer with half of the raspberries and pomegranate seeds. Repeat the layers and top with the cream mixture. Garnish with mint leaves.
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GardenBix.com
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