Annie Bell's Zabaglione Trifle
Over a year ago
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Ingredients
- 75ml lemon juice, from approx. 3 lemons
- 75g golden caster sugar
- 225ml marsala
- 75g icing sugar
- 450ml double cream
- 1 x 200g packet sponge fingers
- 350g seedless red and green grapes, halved or sliced
Accompaniment
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Description
CUCINA BELLA: Tastes of mamma’s cooking – with edge
Method
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1
1. Place the lemon juice and caster sugar in a small saucepan, bring to the boil, stirring until the sugar dissolves, then pour into a shallow bowl and leave to cool.
2. To make the mousse, whisk the marsala and icing sugar in a bowl or jug. Slowly whisk this into the cream in a large bowl using an electric whisk, and continue whisking until you have a thick, fluffy mousse, taking care not to overdo it.
3. Smooth 2 tbsp of the mousse over the base of a 20cm square or rectangular dish, 5cm-6cm deep or equivalent.
4. Dip half the sponge fingers sponge-side down very briefly into the lemon syrup one at a time, quickly in and out, and arrange over the base of the bowl. Smooth over half the mousse, then repeat, swirling the top if wished. Cover and chill overnight.
5. To finish, scatter some of the grapes in the centre of the trifle and serve the remainder separately.
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