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Rhubarb and amaretto trifle
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Sabayon (or zabaglione in Italian) – a mix of egg yolks, sugar and sweet wine – is the most delicious custard. If you’re pressed for time, you can use shop-bought Madeira sponge (you’ll need 420g).
Serves: 10
90g whole almonds, with skins
800g rhubarb, trimmed and cut into 4cm pieces
70g caster sugar
140ml amaretto liqueur
SPONGE
170g unsalted butter, softened
170g caster sugar
3 eggs, beaten
170g self-raising flour
SABAYON
8 egg yolks
160g caster sugar
120ml marsala wine
350g mascarpone
CREAM
250ml double cream
1 tbsp caster sugar
Typical values per serving:
Energy |
3,307kj 794kcal |
---|---|
Fat | 54.1g |
Saturated Fat | 30.4g |
Carbohydrate | 65.9g |
Sugars | 52.3g |
Protein | 10.9g |
Salt | 0.3g |
Fibre | 2.3g |
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