Rose & Vanilla Zabaglione Trifle recipe

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.