 |
|
Prep: 15-20 minutes
Cook: 10 minutes
Ingredients
12 jam rolletes
1 punnet of strawberries
300ml cream, whipped to soft peaks
6 egg yolks
3 tbsp caster sugar
½ tsp vanilla
Method
Place the strawberries into your blender and pulse until a saucy consistency is achieved.
Slice the jam rollettes to 1 cm thick and line the inside of a glass serving bowl.
Mix together the strawberries and cream and spoon on top of the slices and place in the fridge for 1 hour.
Place the egg yolks into a large mixing bowl and whisk until light and fluffy. Place your mixing bowl over a pot of warm water (about 75°C, kept just below simmering) and continue whisking for 5 minutes whilst adding half of the sugar. Sprinkle in a little a little more sugar and continue whisking for a further 5 minutes. Sprinkle in the remaining sugar and whisk again for 5 minutes.
Top the trifle with zabaglione and serve.
|
|
|
|
|
|
