Combine sponge, mascarpone & rhubarb compote to a fresh & delicious dessert – easy to prepare, easy to enjoy: easy come, easy go!
Based on on my rhubarb compote and my sponge I like to introduce today a delicious rhubarb trifle rounding off any brunch or dinner in springtime. There are some preparations, but after all you’ll need not starting a big baking/cooking adventure for this:
We tackle the trifle by compiling the 3 essentials:
- rhubarb compote
- mascarpone cream
- … and chocolate flakes – these are optional, or? (well: not for me!)
Let’s start with the mascarpone cream…
Mascarpone, icing sugar & vanilla are whisked until smooth. Separate 3 eggs, add the egg yolks & whisk again.
For the record:
It doesn’t matter if you use an egg whip (manually) or a handheld mixer.
Next to do: whisk stiff the egg whites – very stiff – & add them carefully to the mascarpone mess. …& voilà: here comes our mascarpone cream.
See that the mascarpone is stored properly in the fridge until trifle production!
Next item is the sponge:
- Either you rely on a ready-to-use sponge from your trusted food store or your trusted bakery
- or you prepare a sponge by yourself (sponge recipe).
…and then there is the rhubarb compote:
- Let’s assume a lot of rhubarb compote sits in your fridge awaiting its destiny!
- Otherwise: buy some rhubarb & start cleaning the rhubarb stems & took a pot….
- Take some pieces of sponge & cover the bottom of a bowl generously.
- Add rhubarb compote generously.
- Add mascarpone cream generously.
- Add more sponge – if you like cut a fitting disk (see photo) or add sponge stripes & quarters: in any case – do it generously.
- Add another layer of rhubarb compote – generously.
- Add another layer of mascarpone cream – also generously.
- Finally – if you like – add chocolate flakes: generously, of course
In general: I’d like to add that – of course – a rhubarb trifle can transform into a strawberry trifle or a blueberry trifle or a apricot trifle or a what-ever-you-like trifle. Well – I didn’t start this blog contribution as the usual “about xyz & especially abc” type. However, the principles of a trifle seem to be highlighted, or? It’s always sponge, fruit, “cream” – we can choose the fruit to be fresh fruit, compote, jam or any mix of these while the “cream” may be from mascarpone, ricotta, whipped cream or cream cheese, may be custard or what-ever-fits. I think – in near or remote future – I’ll do a special blog contribution on trifle assessing the options.
Particularly: I like once more discussing the egg problem: you’ve learnt that we’ll need fresh eggs w/o cooking, baking, steaming, poaching or so. For the sake of fluffiness & airiness in the mascarpone cream stiff-whisked egg whites are inevitable. The egg yolks in the cream add some overall smoothness. I made mascarpone cream – or other any other kind with fresh eggs – for many years w/o any trouble: always keeping to the cool side for storing!
- Always take only very, very fresh eggs.
- After having bought the eggs store them in the fridge.
- After having processed the eggs store the result (i. e. mascarpone cream) always in the fridge.
- After having processed the mascarpone cream into a dessert (i. e. the trifle) store the dessert always in the fridge.
- …and make sure that the dessert vanishes within 24 h after serving.
…and another remark about storing in the fridge: after having whisked the mascarpone cream it tends to be a little runny. It is necessary to store the mascarpone cream in the fridge for setting. The mascarpone cream will become like whipped cream afterwards.
Jealousy gets you nowhere:
The wonderful red color of my rhubarb compote originates from using only delicate red rhubarb stems – there were only these available. Otherwise with a mix of red & green rhubarb stems it’s less colorful & less attractive – the flavours remain of course!
The businesswoman with too many office hours thinks
If I start with 1.000 gr – or even 2.000 gr – of fresh rhabarber & spend somewhat less than 1 h about in the kitchen to produce rhabarber compote I’ll get a supply for more than 1 big trifle dessert & for a lot of breakfast/afternoon fruit/yoghurt/cereal bowls. Given the fact that rhubarb is only available from about end of April until end of June a single kitchen job will do for the whole period… Well – thinking twice: 2.000 gr rhubarb may be too much work – I’ll reduce it to 1.000 gr per kitchen job giving me a lot of delicious rhubarb compote.