RASPBERRY, FRYBREAD & MASCARPONE CHRISTMAS TRIFLE
SERVES 10 / PREPARATION 1 HOUR PLUS 1 HOUR RISING TIME & 3 HOURS SETTING TIME
Trifle is a Christmas icon. Raspberries are a summer icon. Frybread is a New Zealand icon. So, this dish was destined to happen. This recipe is a whopper, so feel free to halve it; that said, sometimes more is more.
500ml warm water
20g activated yeast
350g caster sugar
480g strong bread flour
½ teaspoon salt
8 gelatine leaves
1.5kg frozen raspberries,
200g white chocolate 200ml cream
1kg mascarpone (I used Tararua brand) 400g raspberry jam
500ml custard (I used Tararua brand) 500ml neutral oil, plus a little extra 500g fresh raspberries
Put the warm water into a bowl and add the yeast and 50g caster sugar. Stir to dissolve, cover with a cloth and allow the yeast to activate for 10 minutes until the surface looks foamy.
Put the flour in a large bowl and make a well in the centre. Add the water and yeast, and mix on low speed in an electric beater with kneading prongs until it begins to form a shaggy dough. Add the salt and continue to mix for 6-7 minutes until the dough starts to come away from the sides of the bowl. Lightly oil a clean bowl, add the dough, cover with a cloth and place it somewhere draught-free to prove for one hour.
Soak the gelatine in cold water for 10 minutes. To make the raspberry sauce, put 1kg defrosted raspberries in a pot with 500ml water and the remaining 300g caster sugar and bring to a simmer. Blitz the berries then strain to remove the seeds. While the sauce is hot, add the squeezed-out gelatine, stir and keep aside at room temperature.
Break the white chocolate into pieces, put into a bowl with the cream and gently melt in the microwave. Put the melted chocolate into a large bowl with the mascarpone, raspberry jam and custard and fold together until soft and evenly mixed. Put into a piping bag with a wide nozzle.
By now the dough should have doubled in size, so knock it back to collapse it, then put into a piping bag with a 2cm nozzle. Put 500ml oil into a medium-sized pot and heat to 170℃. Holding the piping bag just above the hot oil, pipe out cherry-tomato-sized pieces, snipping them off with scissors into the oil. Cook 6-7 frybread at a time for 3 minutes until light golden. Repeat for the remaining dough.
Take a trifle dish (mine has a 20cm diameter and is 20cm tall) and cover the bottom with a layer of frybread, then pour over half the raspberry sauce. Pipe over half the mascarpone mix and spread evenly (piping helps to keep the layers separate – you could spoon it on but don’t press too hard or the raspberry sauce will flood over the custard layer and spoil the look). Spoon in the remaining defrosted raspberries and top with the remaining fry bread. Pour over about three-quarters of the remaining raspberry sauce. Pipe on the remaining mascarpone mix and spread evenly. Add the fresh raspberries to the remaining raspberry sauce and crush with a whisk to make a chunky raspberry topping. Spread this to cover the top of the trifle. Put into the fridge for 3 hours to fully set.
Slick & Sassy Media Ltd