Jam Rollette Trifle with zabaglione


Jam Rollette Trifle with zabaglione
Jam Rollette Trifle with zabaglione
Prep: 15-20 minutes
Cook: 10 minutes
n12 FoodWorks Best Buy jam rolletes
1 punnet of strawberries
300ml cream, whipped to soft peaks
6 FoodWorks Best Buy egg yolks
3 tbsp caster sugar
½ tsp vanilla
with James Reeson
Weekdays at
11.30am on:
Place the strawberries into a blender and pulse until a saucy consistency is achieved.
Slice the jam rollettes to 1 cm thick and line the inside of a glass serving bowl. Mix
together the strawberries and cream and spoon on top of the slices and place in the
fridge for 1 hour. Place the egg yolks into a large mixing bowl and whisk until light
and fluffy. Place your mixing bowl over a pot of warm water (about 75°C, kept just
below simmering) and continue whisking for 5 minutes whilst adding half of the
sugar. Sprinkle in a little a little more sugar and continue whisking for a further 5
minutes. Sprinkle in the remaining sugar and whisk again for 5 minutes.
Top the trifle with zabaglione and serve.