Pavlova & Mascarpone Berry Trifle
- 4 egg yolks
- 60 gms caster sugar
- 200 ml heavy cream
- 100 gms mascarpone
- 200 gms cooked pavlova
- 250 gms frozen berries, thawed, or fresh berries
Put the egg yolks and sugar into a mixing bowl. Using an electric beater, whisk until the yolks triple in volume, turn pale yellow and leave a thick ribbon when you lift the beater from the bowl - about five minutes.
In a separate bowl, whip the cream until stiff then beat in the yolk mixture and mascarpone. Continue to whisk with the beater on high until the cream thickens enough to hold its shape as the beater passes through it.
To assemble the trifle, first crumble the pavlova and cover the base of a decorative serving bowl with half the crumbs. Pour over half of the custard, then place half of the berries on top. Repeat the process with the other half of the ingredients and refrigerate until serving time.