Want to bring the sweetest treat to the table this Christmas? Look no further than Masani’s ‘Zuppa Inglese’, (Italian Trifle). It’s packed with yummy in-season berries and a touch of chantilly cream and sponge.
Recipe provided by Masani
- CAMPARI GELATINE AND SIMPLE SYRUP
- 250g caster sugar
- 600mL water
- 60mL Campari
- 3 gelatine leaves (or equivalent powder for 300mL liquid)
- CHANTILLY CREAM
- 300mL cream
- 1 tsp vanilla extract
- 1 tbsp caster sugar
- Grated dark chocolate for garnish (85% cocoa or higher)
- 1 punnet of blueberries
- 1 punnet of strawberries
- 1 punnet of blackberries
- 20mL Cointreau (optional)
- CREMA PASTICCERA (CUSTARD CREAM)
- 500mL full cream milk
- 500mL full cream milk
- 1 Vanilla pod (opened)
- 1 Lemon rind
- 3 egg yolks
- 80g caster sugar
- 40g cornflour
- PAN DI SPUGNA AL GENOVESE (GENOISE SPONGE)
- 3 eggs (separated)
- 90g caster sugar
- 90g plain flour (sifted)
- 1 tsp vanilla essence
- ½ lemon’s zest
- 50g unsalted butter (melted)
Crema Pasticcera (Custard cream)
- In a pot, on a medium heat, bring milk, vanilla and lemon rind to a mild simmer (just below boiling). Take off the heat and allow it to cool.
- Whisk egg yolks and sugar until pale and creamy. Add the cornflour and continue to whisk for a further 5 min.
- Strain the milk, removing the pod and lemon rind. Add to the egg mixture, mixing well.
- Return to the stove, cook slowly on a medium to low heat, mixing well until it thickens and resembles custard.
Pan di Spugna al Genovese (Génoise Sponge)
- Prepare a baking tray with high sides and line it with greaseproof paper – a little butter will help it stick. Preheat the oven to 160°C/320°F fan-forced.
- In a bowl add the egg yolks and whisk with the sugar until pale and creamy. Add the vanilla essence, lemon zest and butter, whisk to combine.
- In another bowl, whisk the separated egg whites with a pinch of salt until soft peaks form.
- Sift the flour into the egg yolks and fold well. Combine the mixture with the egg whites and fold, until fluffy
- Pour out into the lined baking tray and cook for 20-30 min or until a skewer inserted comes out clean
- When cooked, leave to cool on a baking rack.
Campari Gelatine and Simple Syrup
- Combine sugar and water in a saucepan over a medium/high heat. Bring to the boil, stir well until all the sugar has dissolved. Switch off the heat.
- Add the campari and pour half into a separate bowl (about 300mL) for use later.
- In a new bowl, soak the gelatine leaves for approximately 5-7 min in cold water. Remove and gently squeeze out excess water.
- Add the gelatine to the remaining half of the Campari syrup on the stove and heat on low until all the gelatin has dissolved (do not allow it to boil).
- Cool and allow the syrup to set in an empty ice-cube tray, or flat rectangular dish (suitable for chilling in the fridge) for 3-4 hrs
- In a bowl, combine thickened cream, vanilla extract and caster sugar. Beat well until light-fluffy peaks form, about 3-4 min. Use a balloon whisk for best results. Set aside
- In a fresh bowl, quarter the strawberries, half the blackberries and blueberries, mix well with a little sugar and the small shot of Cointreau.
- Cut the sponge into the desired shape of the serving bowl (or individual glasses) and douse well with the campari simple syrup. The sponge should be about 1 cm thickness.
- Place a few gelatine cubes and mixed berries together at the base of the serving bowl or glass, next layer some soaked sponge. Brush with more campari syrup. Add a few dollops of the custard crema pasticcera. Add another layer of sponge and drizzle over more syrup.
- Add more gelatine cubes and berries. Dollop over the chantilly cream. Finish with a few remaining berries and the grated chocolate.
- Leave in the fridge until ready to serve.