Zabaglione Red Fruit Trifle with Meringue and Amaretti
Red Berry Coulis
200g raspberries
300g strawberries
150g caster sugar
100ml water
Meringue
2 eggs whites
125g caster sugar
Zabaglione Mix
500g mascarpone
600ml double cream
4 tbsp icing sugar
50ml sherry
And finally…
200g raspberries
200g strawberries, cut into quarters
100g blueberries
1 fig
100g amaretti biscuits, lightly crushed
1 tbsp cocoa powder for dusting
6 mint sprigs
6 chocolate scrolls (can be purchased from a cake decorating
shop)
Red Berry Coulis
Place all the ingredients in a medium saucepan. Bring to the
boil and cook for 4 minutes. Leave to cool for 5 minutes, then
transfer to a blender and blitz for 3 minutes. Pass the sauce
through a fine sieve and transfer to a squeezy bottle.
Meringue
Pre-heat the oven to 120°C. Place the egg whites in a large
mixing bowl and whisk them - adding the sugar a little at a time -
until they start to form stiff peaks. Line a flat baking tray with
parchment paper. Fill a piping bag with the meringue mixture and
pipe out six long pointed triangle shapes 8cm long by 1cm deep as
the picture shows. Cook in the oven for 1-1 ½ hours. Turn off the
oven and allow the meringue to cool down in the oven with the door
closed.
Zabaglione Mix
Mix all the ingredients together in a large mixing bowl and
whisk until they become thicker, then place the mix in a piping bag
with a small plain nozzle.
And finally…
Take six large trifle glasses and place some of the crushed
amaretti biscuits at the bottom. Place 2-3 raspberries, a few
pieces of strawberry, 3 blueberries and 1 tablespoon of the coulis
at the bottom of the glass. Pipe in a thin layer of the zabaglione
mix on top of the fruit. Repeat the process five times until the
whole glass is filled. Arrange the berries on top of the trifle as
pictured. Cut the fig into six pieces and place it next to the
berries. Set the meringue to the rear of the glass and stick a
chocolate scroll through the centre. Set a piece of meringue and
amaretti biscuit to the front. Finish the dish with a sprig of mint
and a dusting of cocoa powder and serve.