Raspberry and Marsala Trifle
Ingredients
- 333.3 mlWhole milk (liquid)
- 2.7 pcEgg (yolks only)
- 53.3 gWhite sugar
- 0.7 pcVanilla bean (split and scraped)
- 66.7 mlMarsala
- 100 gStrawberry jam (extra or classic)
- 166.7 gRaspberry (whole)
- 166.7 gWhipped cream (stiff peaks)
- 20 gAlmond with skin (chopped)
- 13.3 pcLadyfingers (cut in half if necessary)
Method
A layering of textures: smooth, thick custard, sponge soaked in Marsala, and the brightness of fresh raspberries. The whipped cream adds an airy lightness that balances the dish.
- 1
Split the vanilla bean and scrape seeds into the whole milk. Bring to a boil. Meanwhile, whisk eggs and white sugar until pale. Pour hot milk over the mixture while whisking, then return to heat. Cook on low heat, stirring constantly until the custard coats the back of a spoon. Remove from heat immediately.
- 2
Place the biscuits at the bottom of a large glass bowl. Pour the marsala over them to soak thoroughly. Spread the raspberry jam on top, then add the fresh raspberries. The sponge should start to soften from the liquid.
- 3
Pour the cooled custard over the fruit. Smooth the surface. Place in the refrigerator for at least 4 hours so the layers set and flavors meld.
- 4
Just before serving, cover with a generous layer of whipped cream. Coarsely chop the almonds and sprinkle them over the top for crunch.
Frequently asked questions
How do you get this dish right?
- Do not boil the custard once the eggs are added, or it might curdle.
- Make it the day before; it's even better when the sponge has fully absorbed the Marsala.
How long does this dish keep?
Keep refrigerated and consume within 24 hours. Do not freeze.
