What should you do when you find lots of broas (ladyfingers) from Bohol in stock, a half-consumed bottle of blackfruit conserve (blackberries, blueberries, black figs and black cherries), 3 month old frozen whole blackberries in the freezer, a newly purchased tub of mascarpone, sliced almonds, Poire Williams (Pear Brandy) that has been sitting in the liquor cabinet since the last time I made a pear clafoutis, and some heavy cream chilling in the refrigerator?? Invent a dessert, thatâ€™s what! And, what better time to do this than on the eve of starting a diet? Actually, I saw an episode of Nigella on TV and she did something similar to this trifle so I canâ€™t claim it is totally original. But it did use up what I had in the house and it did turn out utterly deliciousâ€¦
Hereâ€™s what I did. Take about 12 to 15 fresh broas and line the bottom of your trifle bowl (I didnâ€™t have one so I used a glass fruit bowl). Sprinkle these liberally with some Pear Brandy (as much as you like). Next, in a saucepan, heat up several tablespoons of blackfruit preserve until melted and add the juice of half a lemon. Add some fresh or frozen blackberries that have been thawed and several tablespoons of sugar and mix until blended. Add more sugar if you think the fruit mixture is too tart. Take this off the flame and let it cool a bit. Pour over the broas. Meanwhile, in the bowl of a mixer, add four egg yolks and beat it with some sugar until thick. Add some heavy cream, more Pear Brandy and the mascarpone and whip until thoroughly blended. Add this on top of the blackberries and refrigerate this covered, overnight or at least 12 hours. Just before serving, top the trifle with freshly toasted sliced almonds and crumbled crunchy broas.
I must say, it was an impressive looking dessert. My photos donâ€™t show the brilliance of the blackberries mixing with the broas, cream and mascarpone. The layers of color and texture looked fantastic. The topping of toasted almonds and crushed broas really gave this a festive feel. Taking a deep scoop from right out of the middle, it left a well-like view into the heart of the trifle. The purple and violet layers mixed with the sweet cream was great looking and great tasting! The only downer was the incredibly pesty blackberry seeds that can be a bit of a turn off if you arenâ€™t a fan of blackberries. Though an intense berry is best suited to this dessert, you could also do this with blueberries, raspberries and other fruitâ€¦ We didnâ€™t have a special dinner or anything the evening I served this so it seemed particularly decadent to be having this trifle for dessert, along with little servings of 3 other desserts I made that dayâ€¦