Zabaglione Pear Trifle

Preparation time: 40min plus cooling and chilling Cooking time: 5min

INGREDIENTS (Serves 6-8) ◆ 4 medium egg yolks ◆ 4 tbsp caster sugar ◆ 3 tbsp plain flour ◆ 175ml Marsala ◆ 325ml whole milk ◆ 350ml double cream ◆ 410g can pear halves in

natural juice ◆ 6 trifle sponges, thinly

sliced ◆ Edible silver decorations 1 Whisk yolks and sugar for 2min until thick and pale. Whisk in flour, then gradually whisk in 125ml Marsala and milk. Transfer to a saucepan. Heat gently, stirring, then simmer gently for 1min. Cool with a piece of greaseproof paper on the surface.

2 To assemble the trifle: Whisk 125ml cream in a large bowl until lightly

whipped. Add custard and whisk until well blended. Spoon a quarter of the mixture into the base of a small trifle bowl. Lay one-third of the sponges on top.

3 Drain pears, reserving 75ml juice; slice thinly and arrange one-third on the sponges. Mix reserved pear juice with remaining Marsala and spoon one-third over the

sponge. Top with one-third of remaining custard. Make 2 more layers of pear, sponges, juice and custard. Top with remaining custard. Cover and chill for at least an hour.

4 To decorate: Whip remaining cream until peaking. Pipe or spoon on top of the trifle. Chill. Add decorations just before serving.