*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
6 Tbsp. Marsala dolce or vin santo, see intro
700 g mixed berries, we used strawberries (hulled and quartered), raspberries and redcurrants
For the mascarpone sabayon
2 medium eggs, plus 2 medium egg yolks*
100 g caster sugar
75 ml Marsala dolce or vin santo
150 ml double cream
1 tsp. vanilla bean paste
250 g 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.
Per serving:
Calories: 306
Protein: 5g
Total fat: 19g
Saturates: 11g
Carbs: 25g
Total sugars: 21g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
