Cook Along with Chef Deniz: Preserved Summer Berry Trifle

December 03, 2020

Cook Along with Chef Deniz: Preserved Summer Berry Trifle

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up a local lovers menu - featuring delicious ingredients from Langley.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Preserved Summer Berry Trifle with Rum and Lady Fingers

By Chef Deniz Tarakcioglu


  • 300mL mascarpone, room temperature
  • 300mL whipping cream, whipped to soft peaks
  • 20 lady fingers
  • 400mL strong coffee
  • 50mL dark rum
  • 5mL vanilla extract
  • 50mL sugar
  • 80mL icing sugar
  • 500mL of preserved berries
  • 250mL fresh berries
  • 1 orange, juice and zest


  • In a medium sized pan caramelize the sugar to a golden stage, 300F.
  • Deglaze with rum, watch out for the fire and alcohol. Add the berries and bring to a simmer and cook until cohesive but quite chunky.
  • Whip the cream with half the icing sugar and vanilla until soft peaks form. Whip the mascarpone also until it doubles in volume with rest of the icing sugar and orange zest and juice.
  • Fold the whipped cream into mascarpone.
  • Grab some bowls or glasses. Start with a layer of berry stew, layer of cream, lady fingers, fresh berries. Repeat the layers until you reach the end of the bowl or glass depending on the height.
  • Garnish with fresh berries, chill for 3 hours and serve.

Prep Time: 190 minutes

Cook time: 20 hours

Yield: 4 servings

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