*Pregnant women, infants and the elderly are advised to eat raw/partially cooked eggs only if they have the British lion stamp
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Yields:
12 serving(s)
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Cal/Serv:
306
Ingredients
For the base
150
-200g savoiardi sponge fingers
6Tbsp.
Marsala dolce or vin santo, see intro
700g
mixed berries, we used strawberries (hulled and quartered), raspberries and redcurrants
For the mascarpone sabayon
2
medium eggs, plus 2 medium egg yolks*
100g
caster sugar
75ml
Marsala dolce or vin santo
150ml
double cream
1tsp.
vanilla bean paste
250g
mascarpone
To serve, optional
Icing sugar
Directions
Step 1For the base, arrange 1/2 the sponge fingers in the base of a rough 4 litre trifle dish or large serving bowl, breaking them to fit, if needed. Drizzle over 1/2 the Marsala/vin santo. In a small bowl, roughly crush 300g of the mixed berries with a fork, then spoon on top of the sponge fingers. Set aside.
Step 2For the mascarpone sabayon, put the whole eggs, yolks, caster sugar and Marsala/vin santo into a large heatproof bowl set over a pan of barely simmering water. Using a handheld electric whisk, beat for 7-8min, until very thick and mousse-like. Remove bowl from heat and continue to beat mixture for 3-5min, or until cooled to room temperature.
Step 3In a separate bowl (using the same beaters), whisk the cream and vanilla until the mixture just holds its shape. Using a spatula or large metal spoon, stir in the mascarpone, until just combined. Add the mascarpone mixture to the sabayon and beat briefly to combine.
Step 4Spoon 1/2 the mascarpone sabayon into the dish/bowl, then arrange remaining sponge fingers on top in a single layer – depending on the size of your dish/bowl you may not need them all. Drizzle over the remaining Marsala/vin santo and top with 1/2 the remaining berries, followed by the remaining sabayon mixture. Cover and chill for at least 2hr.
Step 5To serve, decorate with remaining berries and dust with icing sugar, if using.
GET AHEAD
Prepare to end of step 4 up to a day ahead. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
