Jam Rollette Trifle with zabaglione

Jam Rollette Trifle with zabaglione
Prep: 15-20 minutes
Cook: 10 minutes
Ingredients
n12 FoodWorks Best Buy jam rolletes
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1 punnet of strawberries
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300ml cream, whipped to soft peaks
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6 FoodWorks Best Buy egg yolks
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3 tbsp caster sugar
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½ tsp vanilla
Method
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.