Ingredients
1/3 cup botrytis (dessert wine) or moscato
600g sponge finger biscuits (savoiardi)
125g punnet raspberries
Jelly
20g gelatine leaves
750ml sparkling rosé wine
½ cup caster sugar
Vanilla Zabaglione
6 egg yolks
½ cup caster sugar
2 tsp vanilla bean paste
½ cup botrytis (dessert wine) or moscato
300ml thickened cream, whipped
Italian Meringue
3 egg whites
⅔ cup caster sugar
Method
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To make jelly, soak gelatine leaves in cold water for 5 minutes, or until soft. Heat rosé and sugar in a saucepan over a medium heat until hot and sugar has dissolved. Squeeze liquid from gelatine leaves and add to pan. Stir until dissolved. Allow to cool for 20 minutes. Pour into a 4 litre trifle bowl or glass cylindrical vase. Refrigerate for 3 hours or until set.
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Meanwhile, to make vanilla zabaglione, whisk egg yolks, sugar, vanilla paste and wine in a large heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water, for about 10-12 minutes or until pale and thick. Sit bowl in a large bowl of iced water and whisk occasionally until cool. Cover and refrigerate zabaglione for 2 hours to chill and thicken more.
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Fold whipped cream through zabaglione until combined. Spread a large spoonful of zabaglione over jelly layer. Combine botrytis wine and ⅓ cup water in a small shallow bowl.
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Using ⅓ of the sponge finger biscuits, dip one at time in wine mixture and place in two layers on top of zabaglione. Spoon ⅓ of the remaining zabaglione over the top. Repeat to make two more layers. Cover and refrigerate overnight.
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To make Italian meringue, beat egg whites and sugar with a handheld electric mixer in a medium heatproof glass bowl over a saucepan of gently simmering water, on low, until the sugar dissolves, making sure the bowl doesn’t touch the water. Increase speed and beat for about 6 minutes or until glossy firm peaks form. Be careful not to overheat and cook egg white.
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To serve, sprinkle half of the raspberries on top of zabaglione. Spoon meringue on top and swirl to form peaks. Use a kitchen blow torch to singe meringue. Sprinkle remaining raspberries on top and serve.
TIP: As decadent and delicious as this trifle is, you can make a child-safe version. Make up 2 packets of raspberry jelly crystals to replace rosé jelly and add milk to zabaglione instead of botrytis.
Styling: John Mangila. Photography: Cath Muscat.
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