With summer berries in full season this is a great way to use up left over Christmas pudding or cake.  It also works just as well with chocolate brownie or cake.  Instead of the traditional custard a Zabaglione combines the fruit and cake to create these trifles.

Zabaglione is an Italian dessert using whisked egg yolk, sugar and alcohol, often Madeira or Marsala.  You can use almost any alcohol but as these desserts are about using up what’s left over from Christmas I used a bit of sparkling Moscato (dessert wines also work well).

Makes 4

Marinate 2-3 cups of fresh berries (strawberries, blueberries, raspberries…) at room temperature with the zest of a lemon or lime and 2 Tblspns of icing sugar.  Slice the strawberries and slightly crush a few of the other berries.  Let them stand for 1 -2 hours and a lovely juice will form.

For the Zabaglione

2 egg yolks
2 tablespoons sugar
4 tablespoons alcohol (Champagne, dessert wine…)
1/3 cup  cream

Fit a bowl over a saucepan of barely simmering water. Put the egg yolks and sugar into the bowl and

using an electric beater whisking the yolks and sugar until it becomes pale and thick.  This should take about 10 minutes and the mixture should have doubled in size.

Continue whisking as you slowly pour in the alcohol. Remove the bowl from its pan of simmering water and cool down as quickly as possible.  I did this by putting the bowl in a sink of cold water. Whisk the cream and fold into the cooled egg mixture.

To assemble the trifles –

Get four glasses and layer with the crumbled cake, then some of the zabaglione, followed by the berries and repeat this until the glasses are filled.  Refrigerate until ready to serve.


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