Serves: 2, but recipe can easily be doubled.
Chill the desserts in the fridge for a couple of hours before serving. These easy to prepare, yet very special individual trifles will keep covered, for a day in the fridge, so can be made in advance, if preferred. The recipe can easily be doubled, if you are expecting guests.
You will need 2 glass sundae or trifle dishes.
Whisk the egg whites first, enabling you to use the same beaters, without washing them up twice!
As this dessert contains raw eggs, it is not suitable for pregnant women or very young children.
Protein, fat, carbohydrate, vitamins and fibre are all present in this pretty dessert.
2 slices from a shop bought ginger cake, I like Mr. Kipling’s
1 Tbsp. dark rum, optional
2 Tbsps. fresh orange juice
1 orange, peeled, and sliced
2 dessert spoons apricot jam or compote
For the Mousse Layer
1 large egg, separated
1 small orange, grated rind of half and juice of whole orange
100g mascarpone cheese
15g golden caster sugar
To Serve: 1 ripe nectarine, or 1 orange, sliced
1. Prepare trifle base. Arrange the roughly chopped slices of ginger cake in the base of 2 dessert, sundae dishes.
2. Combine rum if using with the orange juice and divide between the two trifles, sprinkling it evenly over the cake.
3. Arrange the orange slices around the sides of each dish, on top of the cake.
4. Spoon the jam or compote evenly between the dishes, to cover the cake.
5. In a large, clean mixing bowl, and using a hand held electric whisk, beat the egg white until cloud like.
6. In a separate large mixing bowl, beat egg yolk with the caster sugar until creamy, then gradually beat in the mascarpone with the juice of the orange. Fold the egg white into the mascarpone mixture, using a large metal spoon. Fold in the orange rind.
7. Top the two trifles with the orange mousse, dividing it evenly between them.
8. Chill for a couple of hours or up to 1 day.
9. Shortly before serving, decorate each dessert with slices of fresh nectarine, or orange.
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