WEEKDAYS 1e|12c|p

Mario Batali's Lemon Curd and Zabaglione Trifle

Mario Batali
Servings: 8
1 to 30 min

Trifle Dessert with Lemon Curd and Berries

  • Ingredients
  • step-by-step directions
Mario Batali's Lemon Curd and Zabaglione Trifle
  • 3 cups Whipped Cream (divided)
  • 2 cups Lemon Curd
  • 1 cup Mascarpone
  • 1 cup Greek Yogurt
  • 3 Egg Yolks
  • 3 teaspoons Sugar
  • 3 tablespoons Vin Santo
  • Strawberries (sliced)
  • Blackberries
  • Blueberries
  • 2 cups crushed Meringues
  • Divide the whipped cream evenly between three bowls. Add lemon curd to one bowl, mascarpone to one and Greek yogurt to one. Stir each until fully incorporated.
  • Over a double boiler, whisk together the egg yolks and sugar until pale and doubled in volume. Slowly whisk in the vin santo to create a zabaglione.
  • Assemble the trifle with alternating layers of curd, mascarpone, berries, crushed meringues and yogurt. Finish with a layer of zabaglione. Garnish with fruit.
Similar categories: Desserts Courses & Meals
rate this recipe

Latest Recipes