Zabaglione Trifle
A bowl of zabaglione topped with some crushed amaretti, or served with a dried fruit which have been soaked overnight is truly delicious.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
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
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.
Whisk the egg yolks, sugar and marsala in a heatproof bowl until creamy to make the zabaglione layers.
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.
Remove from the heat and whisk for another minute. Set aside to cool
Layer half of the sponge into a trifle bowl.
Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.
Spoon the zabaglione on top and then create another layer of sponge and raspberry compote.
Top this with zabaglione, then fresh cream and a sprinkling of slivered almonds
Decorate the top with the fresh raspberries.
It is best served within an hour or two of assembling.
