ZUPPA INGLESE (GRANDMA’S TRIFLE)
SERVES 10-12
Use savoiardi Italian ladyfingers or make sponge cake below. You'll need a 20cm-round, 8 cup (2L)-capacity trifle bowl.
1/4 cup (6g) freeze-dried raspberry
powder
500g fresh raspberries 8 eggs
240g caster sugar
2 vanilla beans, halved, seeds scraped 120g plain flour
120g potato starch 2 eggs
2 egg yolks
200g caster sugar
1 tbs lemon zest
2/3 cup (165ml) lemon juice 120g butter, chopped 500g strawberries, hulled, chopped 100g caster sugar
Juice of 3 limes (you’ll need 1/3 cup,
or 80ml)
MASCARPONE CREAM
4 egg yolks
200g icing sugar, sifted 500g mascarpone 120ml pure (thin) cream
For the sponge cake, preheat oven to 160°C. Grease 2 x 20cm round cake pans. Line base and sides with baking paper. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs, gradually adding sugar until the mixture becomes pale and creamy (this takes about 8 minutes). Add vanilla and sift over the flour, starch and a pinch of salt flakes. Gently fold together to combine. Divide batter between prepared pans. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pans.
For the lemon curd, whisk eggs, egg yolks, sugar, lemon zest and juice in a medium saucepan until combined. Place over medium heat and cook, stirring, for 2 minutes or until the sugar dissolves. Reduce heat to low. Add butter, a few pieces at a time, stirring until melted after each addition. Cook, stirring, for 8-10 minutes until mixture coats the back of a spoon. Transfer to a heatproof bowl. Cover the surface with plastic wrap and set aside to cool completely.
For the strawberry syrup, place strawberries, sugar, lime juice and 100ml water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until sugar has dissolved and strawberries are soft. Push through a fine sieve over a heatproof jug. Set aside to cool completely.
For the mascarpone cream, whisk egg yolks and icing sugar together in a large bowl until thick. Add mascarpone and mix until combined. In a separate bowl, whisk cream until soft peaks form, then gently fold into the mascarpone mixture.
Cut cakes in half horizontally. Place one cake half in the base of a 20cm-round, 8-cup capacity trifle bowl, trimming to fit. Brush with 1/4 of the strawberry syrup. Spread 1/4 of the lemon curd over the sponge, leaving a 3cm border. Fill the border with mascarpone cream. Repeat layering three more times with remaining cake halves, strawberry syrup, lemon curd and mascarpone cream, finishing with a layer of mascarpone cream to cover the top. Chill for at least 3 hours to allow flavours to develop.
Just before serving, dust with raspberry powder and top with raspberries.
“Entertaining is in our blood. It’s what we do. And for years, we couldn’t show our skills or entertain. This is CELEBRATION – with friends, eating and drinking.” — Colin Fassnidge