I’ve used powdered gelatine in this recipe because it’s universally available. However, I do prefer to use sheet gelatine and if you do too, then just follow the manufacturer’s instructions for the setting ratio of liquid to gelatine.
These jellies are like mini individual trifles, minus the soggy sponge. The jelly needs to set before you can add the mascarpone topping, so it’s a good idea to make the jelly in the morning or the day before.
The mascarpone cream is ridiculously delicious and I often serve it dolloped into bowls with biscotti on the side. A shot glass of liqueur completes the story. Dip the biscotti in the liqueur, top with a spoonful of cream and enjoy.
Put the cranberry juice in a saucepan with the cinnamon stick and sugar. Slice a few strips of rind from the orange and add them to the pan before juicing the orange and adding the juice to the pan. Bring to the boil, stirring to dissolve the sugar. Remove from the heat.
On the following day, make the mascarpone cream. Using a whisk, beat the egg white in a clean bowl until soft peaks form. Add the sugar and continue to whisk until the egg white is firm and glossy.
In a separate bowl, stir together the egg yolk, mascarpone, Tia Maria and Marsala. Fold half the egg white into the mascarpone mixture until well combined, then gently fold through the remaining half.
Spoon the mascarpone cream over the jelly and place in the fridge until ready to serve. Top with fresh raspberries before serving.
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