Zuppa inglese (Grandma's trifle)

Name: Zuppa inglese (Grandma's trifle) recipe
Yield: 10
Ingredients: 6g raspberry; 500g fresh raspberries; 8 eggs; 240g caster sugar; 2 vanilla beans, halved, seeds scraped; 120g Organic Plain Flour; 120g potato starch; 2 eggs; 2 egg yolks; 200g caster sugar; 20.00 ml lemon zest; 165ml lemon juice; 120g butter, chopped; 500g strawberries, hulled, chopped; 100g caster sugar; Juice of 3 limes (you’ll need 1/3 cup, or 80ml); 4 egg yolks; 200g icing sugar, sifted; 500g mascarpone; 120ml pure (thin) cream

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by Sean Connolly

SEAN CONNOLLY, GOWINGS BAR & GRILL CHEF

Dec 15, 2022

Gowings Bar & Grill owner and chef Sean Connolly shares one of his favourite childhood desserts. This trifle is layers and layers of love and nostalgia.

1/4 cup (6g) freeze-dried raspberry powder
500g fresh raspberries

Sponge cake

8 eggs
240g caster sugar
2 vanilla beans, halved, seeds scraped
120g Macro Organic Plain Flour
120g potato starch

Lemon curd

2 eggs
2 egg yolks
200g caster sugar
1 tbs lemon zest
2/3 cup (165ml) lemon juice
120g butter, chopped

Strawberry syrup

500g strawberries, hulled, chopped
100g caster sugar
Juice of 3 limes (you’ll need 1/3 cup, or 80ml)

Mascarpone cream

4 egg yolks
200g icing sugar, sifted
500g mascarpone
120ml pure (thin) cream

Method

1.

For the sponge cake, preheat oven to160°C. Grease 2 x 20cm round cake pans. Line base and sides with baking paper. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs, gradually adding sugar until the mixture becomes pale and creamy (this takes about 8 minutes). Add vanilla and sift over the flour, starch and a pinch of salt flakes. Gently fold together to combine. Divide batter between prepared pans. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pans.
2.

For the lemon curd, whisk eggs, egg yolks, sugar, lemon zest and juice in a medium saucepan until combined. Place over medium heat and cook, stirring, for 2 minutes or until the sugar dissolves. Reduce heat to low. Add butter, a few pieces at a time, stirring until melted after each addition. Cook, stirring, for 8-10 minutes until mixture coats the back of a spoon. Transfer to a heatproof bowl. Cover the surface with plastic wrap and set aside to cool completely.
3.

For the strawberry syrup, place strawberries, sugar, lime juice and 100ml water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until sugar has dissolved and strawberries are soft. Push through a fine sieve over a heatproof jug. Set aside to cool completely.
4.

For the mascarpone cream, whisk egg yolks and icing sugar together in a large bowl until thick. Add mascarpone and mix until combined. In a separate bowl, whisk cream until soft peaks form, then gently fold into the mascarpone mixture.
5.

Cut cakes in half horizontally. Place one cake half in the base of a 20cm-round, 8-cup capacity trifle bowl, trimming to fit. Brush with 1/4 of the strawberry syrup.
6.

Spread 1/4 of the lemon curd over the sponge, leaving a 3cm border. Fill the border with mascarpone cream. Repeat layering three more times with remaining cake halves, strawberry syrup, lemon curd and mascarpone cream, finishing with a layer of mascarpone cream to cover the top. Chill for at least 3 hours to allow flavours to develop.
7.

Just before serving, dust with raspberry powder and top with raspberries.