Michelle Darmody: How to make this zabaglione trifle — and the mistakes to avoid
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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
Crushed Topped Some Dried Bowl Served A With Of Delicious Zabaglione Is Soaked Or Overnight Truly Have Amaretti, Been Fruit With A Which
Servings
12Preparation Time
30 minsCooking Time
20 minsTime Total
50 minsCourse
Bakingingredients
Pote: for The
550g Raspberries
Sugar 50g Caster Golden
2 Vanilla Tsp
Grand 1 Liqueur Tbsp Marnier
The Zabaglione: for
Egg 4 Yolks
Tbsp Sugar Muscovado Light 3
Tbsp Sweet Marsala 4
for Trifle: The
270g Sponge, Rectangles Into Cut Madeira
Cream, To Peaks Stiff Whipped 120mls
Almonds, Of Slivered 20g Lightly Toasted
Raspberries 100g
method
Simmer It The Beginning About Set All And Then The Is Boil Saucepan Pote, Five Bring To Of Thicken Ingredients Minutes Into Aside To Raspberry To Until The A To Put Cool For Make
A Bowl Creamy Make Marsala Zabaglione Whisk Yolks, To The Until Egg Sugar In The Heatproof And Layers
Left To There The Water Bubbling Of Continue Until Pot A Firms The It Trace A Is Whisk Up The By Hob On Behind Bowl Whisk And Place Over
Heat Another The Set Minute To Aside Cool For Remove And Whisk From
Sponge Half Into Layer Trifle The Of Bowl A
To The Spoon The Allowing Raspberry Any Pote Sponge Over The Sponge Juices Coat
Layer And Then Spoon On Create And Sponge Another Pote The Raspberry Zabaglione Of Top
Cream A Zabaglione, With Then Slivered And Of Top Sprinkling Fresh Almonds This
The Fresh Raspberries The Top Decorate With
Assembling Two An Best Or It Hour Of Is Within Served
- 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.
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.
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.
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.