Trifle recipe

• 600 g (21.2oz) bunch of rhubarb
• 200 g (7.1oz) sugar
• 200 g (7.1oz) strawberries
• 100 ml (3.5fl oz) prosecco
• 4 sponge finger buscuits
• 200 g (7.1oz) mascarpone cheese
• 1 orange, finely grated zest only
• 1 tbsp icing sugar
• 200 ml (7fl oz) double cream
• 100 g (3.5oz) caster sugar
• 1 lemon, rind only cut in long strips
• 50 g (1.8oz) shelled pistachio nuts

1. First make the pistachio-lemon praline: put the sugar in a small saucepan with the lemon rind and a tablespoon of water.
2. Simmer over low heat until the sugar has melted and turned a light golden colour.
3. Stir in the pistachios and immediately spread the mixture on a large sheet of baking parchment.
4. Leave to cool.
5. Break the praline into pieces and pulse in a food processor to get a fine crisp crumb.
6. Chop the rhubarb into pieces about 2cm/_in long and put these in a saucepan with 160g/5 1/2oz of the sugar.
7. Simmer for 8-10 minutes, until the rhubarb is soft.
8. Check the sweetness andadjust with a little more sugar if necessary.
9. Slice the strawberries thinly into a bowl and add the prosecco and the remaining sugar.
10. Make the orange mascarpone: soften the mascarpone with a spoon and stir in the orange zest and juice and the icing sugar.
11. Whisk the cream to soft peaks, then fold it into the mascarpone.
12. Place a spoon of rhubarb in each martini glass.
13. Break the biscuits in half and place a layer in the glass.
14. Top this with some strawberries.
15. Pipe the orange mascarpone over the strawberries and sprinkle some praline on top.
16. Serve at room temperature.

sugar, strawberries, prosecco, mascarpone cheese, orange, icing sugar, cream, caster sugar, lemon, nuts

Taken from www.lovefood.com/guide/recipes/12251/denis-cotters-rhubarb-and-strawberry-trifle-with-prosecco (may not work)