Michelle Darmody: How to make this zabaglione trifle — and the mistakes to avoid

Pic: iStock

Trifles come in all shapes and sizes. 

While sherry is traditionally the alcohol added, there are no rules to trifle making, you can choose your favourite ingredients and mix and match them according to your family’s tastes. 

In this recipe both Grand Marnier and Marsala are used. 

Marsala is a sweet fortified wine from Sicily. It has a rich caramelised flavour which stands apart from sherry. 

It comes in both dry and sweet versions and I tend to opt for the sweet one for baking. It is also good for adding to your Christmas gravy.

I like to use a deep glass bowl when making a trifle. It shows off the layers you have worked so hard to create. If you have an elevated bowl on a stand it can look really well on the festive table. 

Alternatively, you can make small mini trifles, if you prefer, these can be served individually.

Zabaglione adds a very tasty layer in place of a more typical custard. In fact the zabaglione can be served on its own if you do not have the time or energy to create a trifle. 

A bowl of zabaglione topped with some crushed amaretti, or served with a dried fruit which have been soaked overnight is truly delicious.

Zabaglione Trifle

recipe by:Michelle Darmody

A bowl of zabaglione topped with some crushed amaretti, or served with a dried fruit which have been soaked overnight is truly delicious.

Servings

12

Preparation Time

 30 mins

Cooking Time

 20 mins

Total Time

 50 mins

Course

 Baking

Ingredients

• for the compote:

• 550g raspberries

• 50g golden caster sugar

• 2 tsp vanilla

• 1 tbsp Grand Marnier liqueur

• for the zabaglione:

• 4 egg yolks

• 3 tbsp light muscovado sugar

• 4 tbsp sweet Marsala

• for the trifle:

• 270g madeira sponge, cut into rectangles

• 120mls cream, whipped to stiff peaks

• 20g of slivered almonds, lightly toasted

• 100g raspberries

Method

1. To make the raspberry compote, put all of the ingredients into a saucepan and bring to the boil then simmer for about five minutes until it is beginning to thicken. Set aside to cool.

2. Whisk the egg yolks, sugar and marsala in a heatproof bowl until creamy to make the zabaglione layers.

3. Place the bowl over a pot of bubbling water on the hob. Continue to whisk until it firms up and there is a trace left behind by the whisk.

4. Remove from the heat and whisk for another minute. Set aside to cool

5. Layer half of the sponge into a trifle bowl.

6. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

7. Spoon the zabaglione on top and then create another layer of sponge and raspberry compote.

8. Top this with zabaglione, then fresh cream and a sprinkling of slivered almonds

9. Decorate the top with the fresh raspberries.

10. It is best served within an hour or two of assembling.

Baker's tips

• If children will be eating the truffle you will have to adjust the recipe quite a bit. Orange juice or fresh clementine juice are good non-alcoholic alternatives to Grand Marnier and you can use a standard custard in place of the zabaglione.
• When you are making the zabaglione you can use almost any festive alcohol in place of the Marsala. Brandy works really nicely, Madeira or a dessert wine are other good alternatives.
• When making a bain marie for the zabaglione ingredients, which means placing them in a bowl above a pot of boiling water, it is good to have a bowl that fits snugly so that the steam does not get at the ingredients. Using this method allows the egg yolks to cook at a slower temperature and stops them curdling.
• It is good to keep whisking the zabaglione after it has been removed from the heat. This will stop it clumping up and also make it creamier and smoother.
• You can also drizzle some extra Marsala extra over the sponge to add moisture. Tis obviously leads to added alcohol.
• When you are spreading the zabaglione layer, dollop a generous spoon of it in the centre of the bowl after you have added the raspberries to the sponge. Spread it from the centre outwards to the edge of the bowl.
• I like to end with the cream layer but you can leave out this step if you wish. A trifle is a very rich treat so some might prefer a lighter version without the cream.
• Make sure to keep your trifle in the fridge after it is assembled.

Three delicious variations

Drunken dried fruit

Soak 300g of dried fruit, I use a mixture of prunes, golden sultanas, figs and sometimes mixed peel. 

Soak the fruit in 200mls of brandy and the juice of three oranges. 

Add 1 teaspoon of mixed cake spice and the zest of an orange. 

Leave to steep overnight. Use this in place of the raspberries.

Panettone trifle

If you have some panettone in the house over Christmas it can be used in a trifle in place of the sponge, it is great for soaking up juices and adds a nice zesty taste.

Chocolate & raspberry trifle

You can use a chocolate cake or broken up chocolate brownies in place of the sponge. 

It adds extra depth and flavour. 

If you choose this option you can have fun decorating it with shaved chocolate, chopped caramelised nuts, or even crumbled meringue.