I love a good trifle. Yes, I may be a grandma before my years, but seriously, what’s not to love? I think it’s the sheer amount of cream one can get away with eating that makes it very hard to say no to! Unless it’s a trifle with jelly in. Then no thanks. 😉
This is very much a recipe that this blog was intended to encourage me to make. It’s been sitting beautifully in my recipe folder for years and I always pause to look at the enticing picture of pale pink rhubarb, layered with light sponge and creamy custard. So when I asked my Mother in law what I could make for a family get together and the answer was, “anything really”, it didn’t take long for my mind to float here. Also, I was meant to take some rhubarb home with me, but obviously forgot.
This trifle was a little bit of a labour of love, that I made over the course of a day when I had snippets of time, but that’s the kind of Saturday I enjoy. Roasting and chopping almonds, baking a simple sponge tray bake; 170g each of butter, caster sugar and self raising flour, plus 3 eggs. Leaving that to cool before cutting it into little rectangles, meanwhile, roasting some rhubarb, which was meant to hold its shape but turned to mush…I drained it and kept the cooking liquor, to which I added amaretto, to soak the sponges in later. I didn’t want to spend all my money on rhubarb, so I put some raspberries in to make up the 800g of fruit needed, which worked well with the now mushy rhubarb.
I waited until the little ones were asleep before attempting the sabayon. No custard here, but a fiddly and deliciously smooth alternative. It is like a custard, in that you start with 8 egg yolks, 160g sugar in a bowl, and whisk over a pan of simmering water. But then you add marsala, or amaretto in this case, and whisk continuously for ten whole minutes until the eggs are cooked. Next you must whisk again for what felt like an age, over ice water this time, until your now lightly coloured mixture goes totally cold. Add 350g mascarpone and whisk until smooth.
I really enjoyed making something new and different that was a little challenging (whisking over ice water without spilling it everywhere?!) and the results were worth it. Sabayon is absolutely delicious, creamy and smooth and perfect in this trifle. Roasted almonds were also a revelation in a trifle, bringing much needed texture to the pillowy soft whipped cream, sabayon, fruit and sponge.
The family enjoyed it too, with some saying they don’t usually like trifle, but they did like this one. I think it’s the sabayon…maybe give something a try that you’ve been putting off, this sunny bank holiday weekend 🙂