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about two egg (Recipes by ingridients egg) yolks one quarter cup (fifty-fiveg) caster sugar one quarter cup (sixtyml) Frangelico hazelnut (Recipes by ingridients hazelnut) liqueur about two hundred and fiftyg ctn mascarpone eight x onecm-thick slices panettone three hundredg fresh or frozen mixed berriesStep one Use a balloon whisk to whisk egg (Recipes by ingridients egg) yolks and sugar together in a medium bowl until light and fluffy. Add one tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined. Berry And Mascarpone Trifle Recipe. Step about two Use an eightcm round pastry cutter to cut discs from the panettone slices. Brush four discs with a little of the remaining Frangelico. Place in the base of four one-cup (about two hundred and fiftyml) capacity serving glasses. Berry And Mascarpone Trifle Recipe. Spoon half the berries evenly among serving glasses. Top with half the mascarpone mixture. Step three Continue layering with remaining berries, mascarpone mixture, panettone and Frangelico, finishing with a layer of mascarpone. Berry And Mascarpone Trifle Recipe. Cover with plastic wrap and place in the fridge for thirty minutes to chill before serving.. Berry And Mascarpone Trifle Recipe.
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