The first time I made this, it was to bring to a semi-potluck. The problem with potlucks is that you don’t always have an accurate head-count. The recipe in its original form is designed to be served in pretty dessert glasses – not at all suited for potluck gatherings. Yet I really wanted to make this twist on Zabaglione. The solution – if little dessert glasses are good, why not a giant dessert glass? My trifle dish seemed ideal. It would make transporting the dish easy, and provide a pretty way to serve up the fresh berries. And as Hubby put it “then you don’t have to trifle with the details.” (The man has a strange sense of humor).
Once I made the decision to utilize my trifle dish rather than dessert glasses, a few additional changes seemed appropriate. I lined the bottom of the trifle dish with cubes of Angel Food Cake. Then I placed half of the berries on top of the cubes of cake. A second layer of cake was placed over the fruit, followed by a second layer of fruit. This would ensure every serving to contain some of the fruit and some of the cake. Finally, the Whipped Cream Zabaglione was spread over the top. Some reserved fruit was then used to create a pretty design over the cream. What began as a dessert for glasses became a beautiful Wine Infused Trifle.
Fresh Fruit with Whipped Cream Zabaglione
7 egg yolks
1/2 cup Marsala wine
1/3 cup white sugar
1 cup heavy cream, whipped to stiff peaks
Desired Fresh Berries (Strawberries and Blackberries work best)
Angel Food Cake (optional)
Slice berries and place into a bowl. If desired, sprinkle with a little splash of Marsala wine. Chill berries until ready to serve
Place bowl and whip attachment for standing mixer into the freezer to chill well. While bowl chills, make Zabaglione.
Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the Zabaglione turns pale yellow and thickens to the consistency of softly whipped cream. Scrape the Zabaglione into a clean mixing bowl, and set over ice, stirring occasionally until cold. The Zabaglione will continue to thicken as it cools.
While Zabaglione cools, whip cream to stiff peaks. Once Zabaglione is cold, fold in the whipped cream.
To serve: If using Angel Food Cake, cut a few pieces to fit into bottom of dessert glasses. Top cake with fresh berries until half-full. Top with Whipped Cream Zabaglione and serve. If omitting cake, simply fill glasses half-full with berries and top with Whipped Cream Zabaglione.