Monika Nagl's recipe: Raspberry trifle

The sponge cake

1. Prepare the sponge cake: Preheat the oven to 180°C top/bottom heat. Line a springform tin with baking paper. Mix and sieve the flour, cornflour, baking powder and 2 teaspoons of cinnamon.
2. Dough: Beat the eggs and sugar until frothy (approx. 10 minutes). Carefully fold in the flour mixture with a spatula.
3. Bake: Pour the batter evenly into the springform tin and bake in the preheated oven for approx. 25 minutes. Leave to cool. Chop the cake later.

The raspberry filling

1. Compote: Bring the frozen raspberries, sugar and cinnamon to the boil in a pan. Mix a little water with starch and add to the raspberries, stirring constantly. Bring to the boil briefly and then leave to cool completely.

The cream

1. Cream: Whip the cream with the cream stiffener until stiff.
2. Mascarpone cream: Mix the mascarpone, sugar and vanilla paste in a separate bowl until creamy. Carefully fold the whipped cream into the mascarpone mixture.

The layering

Use a large glass bowl (approx. 3 litre capacity) or individual dessert glasses. Layer the trifle in this order:

1. Sponge: Spread a layer of sponge cubes on the base.
2. Cream: Spread a generous layer of mascarpone cream on top
3. Raspberries: Spread a layer of the cooled raspberry compote on top.
4. Repeat: Repeat the layers until all the ingredients have been used up, with the top layer consisting of cream.

Decorating and chilling

1. Decoration: Decorate the trifle with fresh raspberries and crumbled meringue.
2. Chill: Leave the trifle in the fridge for at least 2 hours (preferably overnight) so that the sponge cake can absorb the flavours.