Recipe

Raspberry and sabayon trifle with macadamias

Embrace the joy of a summer Christmas with this heavenly trifle recipe. With interspersing layers of raspberries, cream, sherry-spiked sponge cake and silky homemade sabayon, it's a dessert that is sure to delight.

  • 1 hr 10 mins preparation plus chilling
  • Serves 10
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For more delicious ideas like this, check out our collection of 16 tasty Christmas desserts (that aren't pavlova)!

Ingredients

  • 800 g frozen raspberries, thawed
  • 2 tbsp caster sugar
  • 1/2 cup water
  • 3 1/2 tbsp gelatine powder
  • 1 1/2 cups cream
  • 300 g sponge cake
  • 1/2 cup sherry
  • 750 ml store-bought custard
  • 375 g fresh raspberries
  • 1/2 cup roasted unsalted macadamias
Sabayon
  • 100 ml marsala
  • 1/3 cup caster sugar
  • 6 egg yolks, at room temperature

Method

  • 1
    To make the jelly, place the thawed raspberries in a saucepan, bring to a simmer and cook until they are soft and broken down. Blend or process until smooth, then push through a fine sieve over a bowl; discard seeds. Return raspberry juice to pan; add the sugar and water. Bring to a gentle simmer, stirring to dissolve sugar. Cool slightly.
  • 2
    Add gelatine to the warm syrup. Stir until gelatine dissolves. Pour mixture into a shallow dish, then cover and place in the fridge to set for 4 hours. Cut jelly into 1cm cubes and keep chilled.
  • 3
    Make the Sabayon (see below).
  • 4
    Whip the cream to firm peaks. Fold the whipped cream into the Sabayon.
  • 5
    Cut the sponge into large cubes. Place half the sponge on the base of a large 4-litre trifle dish. Spoon half the sherry over the sponge. Pour the custard over the sponge, then top with jelly. Spoon over half of the Sabayon then top with another layer of sponge and drizzle with remaining sherry. Top with half the fresh raspberries, then pour over the remaining Sabayon. Cover and refrigerate until ready to serve.
  • 6
    Decorate with remaining berries and nuts.
Sabayon
  • 7
    Heat the marsala and sugar together over a low heat until the sugar dissolves; remove from the heat. Place the egg yolks in a large heatproof bowl; gradually whisk in the marsala mixture until light and frothy. Place the bowl over a saucepan of simmering water (don't allow the water to boil) and continue to whisk for about 6 minutes until the egg mixture is pale and thick. To check if the consistency is right, lift the whisk out of the bowl – you should be able to make a trail of the figure 8 with the mixture. Refrigerate for 2 hours, until cold.

Notes

Make pavlovas or meringues with the leftover egg whites. You could swap the sponge cake for jam Swiss roll or store-bought madeira cake.