Rhubarb Trifle

Serves6 Origin Europe
Preparation 5min + 2hrs chilling in the fridge Heat rating (No heat)
Cooking 15mins Ease (Easy)
Vegetarian Yes


3-4 Green Cardamom pods
200g boudoir biscuits
500g mascarpone
3 eggs, separated yolks and whites
few drops of vanilla extract
3 tablespoons of sugar
100 ml sherry or port, mixed with 100ml orange juice
300-400g rhubarb
400g sugar
50g of flaked almonds slightly toasted


Wash and then chop up the rhubarb into 2cm pieces, cook gently, with the sugar and a splash of sherry and orange juice, along with the split cardamom pods. Simmer until enough of the liquid has evaporated to bring it to a jam like consistency. This may take 15 minutes cool.
Whisk the yolks and the sugar until very thick and pale. Fold in the mascarpone until well incorporated. Whisk the egg whites to soft peak stage. Fold the whites into the mascarpone mixture. Lay the boudoir biscuits in the bottom of the serving dish. Sprinkle over some orange juice and sherry. Layer the cooled rhubarb over the sponge.
Now layer the mascarpone cream on top. Chill over at least a couple of hours.
Sprinkle over the toasted almonds before serving.

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