This elegant trifle recipe looks complex, but it is not difficult to make. My easy version features scrumptious layers of sponge cake, sweet pastry creams, plump berries and a delicate Marsala-infused syrup. Top with whipped cream and berries and let it be the crown jewel of your dessert table! Smart Recipes, European Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables European Italian Trifle With Marsala Italian Trifle With Marsala Recipe | RecipeSavants.com PT1H15M Serves 10 Ingredients: 6 Large Eggs 0.75 Cup Granulated Sugar 1 Large Orange 0.66 Cup Cake Flour 0.5 Cup Cornstarch 0.25 Teaspoon Salt 2 Cups Whipped Cream 2 Cups Strawberries 2 Cups Fresh Blueberries 1 Cup Sweet Marsala 0.33 Cup Granulated Sugar 1 Quart Milk 1 Large Vanilla Bean 1.75 Cups Granulated Sugar 12 Large Egg Yolks 0.25 Cup Cornstarch In a large saucepan over medium-low heat, heat milk, vanilla pod, & 3/4 cup sugar until sugar dissolves. Remove from heat, cover, and cool for 1 hour. Discard vanilla pod. In a large bowl, whisk yolks, cornstarch, remaining sugar, & 1 cup milk mixture. Return saucepan to medium-high heat, whisk in egg mixture, and cook until mixture is bubbly & thick, about 8 minutes. Cover surface with plastic wrap and refrigerate until set, at least 3 hours or overnight. Preheat oven to 350 degrees. Coat a sheet pan with butter, line with parchment paper, and butter the paper. Dust lightly with flour & set aside In a stand mixer, whisk eggs & sugar until fluffy, about 5 minutes. Beat in zest. In a small bowl, whisk together cake flour, cornstarch & salt. Gradually fold flour mixture into egg mixture. Pour batter onto prepared sheet pan and smooth with a spatula. Bake until lightly browned, about 20 minutes. Transfer to a wire rack to cool. In a small saucepan over medium-low heat, mix sugar & Marsala. Bring to a simmer & remove from heat to cool. Invert cake onto a work surface, remove parchment paper, and cut cake into 3-inch squares. In a large trifle bowl, add a layer of cake and brush with syrup. Top with pastry cream & berries. Repeat layers to end up with cake. Cover with plastic wrap and refrigerate 3 hours or overnight. Top with whipped cream & remaining berries to serve.

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