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
Subscribe to access all of the Irish Examiner.
