750g frozen mixed berries
3 tbs flaked almonds
3 eggs, separated130g caster sugar
1 teaspoon vanilla extract
250ml thickened cream
In a small mixing bowl, beat egg whites to soft peaks. Gradually add 100g caster sugar into the egg whites and beat until the sugar has dissolved. Place aside.
Add mascapone and whisk until smooth.
Add thickened cream and lightly mix until incorporated.
Poor egg yolk mixture into a large mixing bowl. Add 1/3 of the egg whites and gently fold.
Defrost frozen berries in the microwave for about 3 minutes.
In a nice, large, clear container, start assembling the trifle. (Note: As my bowl is quite deep, I started my bottom layers with berries, then mascapone to give a bigger, flatter surface for my first layer of ladyfinger biscuits. If you are using a rectangle dish, I would recommend starting with ladyfinger biscuits as the bottom layer.)
Alternate between the berries, mascapone cream and ladyfinger biscuits until the top of the container has been reached. (Tip: When layering the berries, spoon the juices over the ladyfingers.)
Toast flaked almonds over a low heat until they start to go golden brown.
Sprinkle on top of the trifle prior to serving.