Very berry trifle

Very berry trifle

By
From
Taste of Australia
Serves
12
Prep
20 mins
Cooking time
10 mins
Photographer
Stuart Scott

The beautiful berries I collected from Clyde River Berry Farm and the walnuts in honey from Carole Ruta of South Coast Providores in Berry were taken to the next level with a local dessert wine, Two Figs Sticky Fig. I used layers of blueberries, marionberries and boysenberries but you could use any berries you liked, such as boysenberries, raspberries or strawberries. This is a great dessert for a crowd.

Ingredients

Quantity Ingredient
250g savoiardi
125ml dessert wine
500g blueberries
500g raspberries
500g boysenberries
1/2 cup walnuts in honey
fresh blackcurrants, to garnish (optional)

Sabayon

Quantity Ingredient
6 egg yolks
80g caster sugar
190ml sparkling white wine
300ml thickened cream, firmly whipped

Method

  1. To make the sabayon, whisk the egg yolks and caster sugar in a medium bowl until pale. Place over a saucepan of simmering water and gradually whisk in the sparkling wine until the mixture thickens and coats the back of a spoon. Don’t rush this – it will take 5–10 minutes. Remove from the heat and cool, whisking occasionally. (Ideally whisk over a bowl of ice until cold.) When cold, fold through the whipped cream.
  2. Place a third of the savoiardi in the base of a large glass bowl of 3 litre (101 floz) capacity. Drizzle with a couple of tablespoons of the dessert wine. Spoon a third of the sabayon over the sponge. Layer the blueberries on top. Layer another third of the savoiardi on top, drizzle with half the remaining dessert wine, then another third of the sabayon, then a layer of marionberries; then the last third of the savoiardi, the remaining dessert wine, sabayon and finishing with boysenberries. Alternatively, you can put a combination of berries in each layer. Spoon over the walnuts in honey.
  3. Cover and refrigerate for at least an hour or overnight for the flavours to meld and the savoiardi to soften.

Wine

  • For a perfect match, drink the same dessert wine you use to soften the savoiardi.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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