Layers of softened sponge fingers, rich mascarpone cream, zingy rhubarb, crunchy biscuits, and freshly made custard are piled on top of each other for a stunning springtime dessert.
This recipe is courtesy of Taste.com.
Preheat the oven to 400 degrees F.
Put rhubarb and blueberries in a baking dish. Scatter over caster sugar and half the orange juice. Cover with foil and bake for 30 minutes, until the rhubarb is soft. Set aside to cool.
Put cream in a saucepan and heat until almost boiling.
Whisk egg yolks, sugar, and vanilla in a separate bowl until combined.
Gradually pour hot cream into the egg yolk mixture, whisking constantly until incorporated.
Return the mixture to the pan, and heat gently, stirring continuously, until thick enough to coat the back of a spoon. Do not boil. Transfer the custard to a bowl, and place in the freezer to cool quickly.
Using an electric mixer, whisk egg yolks and sugar together until tripled in volume.
Add mascarpone, cream, and orange zest, and whisk mixture to stiff peaks.
Place sponge fingers in the base of a 4 liter bowl, and drizzle with lemon juice and remaining orange juice. Pour the cooled custard over the top. Top with half the mascarpone mix, and sprinkle with three-quarters of the crushed biscuits.
Using a slotted spoon, remove the rhubarb mixture from the baking dish, reserving the fruit juices, and place over the biscuits. Top with the remaining mascarpone mix.
Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes, until thick and syrupy. Transfer syrup to a small cup.
Refrigerate the trifle and the syrup for at least 2 hours.
To serve, drizzle some syrup over the trifle, and scatter with orange zest and remaining crushed biscuits.