Raspberry and Marsala Trifle

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.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 540
• Protein: 13 g
• Carbs: 62 g
• Fat: 24 g

Ingredients

• 333.3 ml Whole milk ( liquid )
• 2.7 piece Egg ( yolks only )
• 53.3 g White sugar
• 0.7 piece Vanilla bean ( split and scraped )
• 66.7 ml Marsala
• 100 g Strawberry jam (extra or classic)
• 166.7 g Raspberry ( whole )
• 166.7 g Whipped cream ( stiff peaks )
• 20 g Almond with skin ( chopped )
• 13.3 piece Ladyfingers ( cut in half if necessary )

Instructions

1. Preparing the custard

   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. Assembling the base

   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. Layering and resting

   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. Finishing touches

   Just before serving, cover with a generous layer of whipped cream. Coarsely chop the almonds and sprinkle them over the top for crunch.

Chef's tips

• 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.

Storage

Keep refrigerated and consume within 24 hours. Do not freeze.