( SERVES 4 )
- Place all of the ingredients for the sabayon in a heatproof bowl and whisk together until well combined. Use a pot that fits the bowl comfortably, add water to it and bring it to a boil. Place the bowl on top of the boiling water and whisk constantly, making sure the whisk reaches right to the bottom so the bottom mixture doesn't cook too quickly.
- Whisk for about 5 minutes or until the mixture starts to thicken and looks like lightly whipped cream. It should have tripled in volume. Remove from the heat.
- For the trifle, beat together the mascarpone and sugar with a cake mixer until very smooth and you cannot feel the sugar crystals when you rub some of the mixture between your fingers. In another bowl, whisk together the cream and vanilla and whip until soft peaks form. Mix the cream gently with the mascarpone, making sure not to beat the air out too much.
- Mix the icing sugar with the espresso and place in a shallow dish. Quickly dip the lady fingers or sponge into the coffee. Place a layer into the bottom of your serving glass.
- Pour over a layer of the sabayon then top with another layer of the lady fingers or sponge. Top with the mascarpone mixture. Dust with cocoa and garnish with coffee beans.
- Refrigerate until ready to serve. This is also very good eaten the next day - if any survives.
This recipe is taken from Karena & Kasey Bird's latest cookbook, Hungry (released on November 22, 2016). Take a look at their recipe for scallops with vermicelli, also from the book, here.