Red Berry Trifle Pudding
ready in 2 h. 10 min.
- For the sponge cake
- ¼ cup
- ¼ cup
- 2 tablespoons
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tin with greaseproof paper.
Mix the egg yolks with half the sugar until foamy. Beat the egg whites until stiff and gradually add the remaining sugar.
Place the beaten egg whites on top of the egg yolk mixture and fold in carefully.
Mix together the flour and the cornflour and sieve in. Fold in carefully.
Transfer the mixture to the baking tin and bake for around 35 minutes. Remove from the oven, leave to cool and then remove from the tin and transfer to a wire rack to cool fully.
Drizzle with some almond liqueur, allow to soak in and then cut the cake into long strips.
Purée a third of the strawberries with the lemon juice.
Whip the cream until stiff and mix together the quark, mascarpone, sugar, vanilla extract and the strawberry puree. Add some almond liqueur to taste and fold in the whipped cream.
Mix the cake pieces and the strawberries into the mascarpone cream and transfer to glasses. Leave to steep in the fridge for at least an hour and garnish with some fresh strawberries just before serving.