Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
150 g fresh or frozen blueberries
100 g caster sugar
juice of ½ lemon
1 egg, separated
125 g mascarpone
8 rich tea biscuits, broken into bite-sized pieces
Place the blueberries in a saucepan, along with half the sugar, the lemon juice and 50ml (2fl oz) water. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 3–4 minutes or until soft. Remove from the heat and allow to cool in the pan.
In a spotlessly clean bowl, whisk the egg white until it forms stiff peaks. Place the egg yolk in another bowl, add the remaining caster sugar and the mascarpone and whisk together for 1 minute or until combined, then fold in the whisked egg white.
Pour the cooled blueberries into a sieve set over a bowl for the juices to drain into, then tip the berries from the sieve into another bowl.
Place half the biscuit pieces into the blueberry liquid to soak for a few seconds. Spoon these into the glasses, then add half the berries, followed by half the mascarpone mixture, dividing them between the glasses.
Soak the remaining biscuits in the blueberry liquid and divide between the glasses, along with the remaining berries and the last of the mascarpone mixture. If there’s any liquid left, this can be drizzled over the top of the trifles. Serve immediately or keep covered in the fridge (for several hours or overnight) until you are ready to serve.