A large glass of Pimms Fruit Cup always seems to signify summer so for a fruity summer trifle with a difference give this a go.
Place the biscotti biscuits in the base of a large glass dish (or individual ones if preferred). Pour over the Pimms No. 1 and then scatter over all of the fruits and shredded mint. This can be left to one side for the biscotti to soak up the Pimms.
To make the sabayon topping, place the sweet wine, orange zest, caster sugar and egg yolks in a bowl over a pan of simmering water. Whisk until the mixture thickens and starts to leave ribbons when the whisk is lifted from the bowl (this is far easier and quicker using an electric hand whisk). Remove the bowl from the heat and continue to whisk the sabayon until it’s cold. To speed up this process if you are short of time it can be transferred to an electric machine with the whisk attachment.
In a separate bowl, whisk the cream until it forms soft peaks. Fold in the cooled sabayon until you have a smooth light creamy sabayon.
Spoon or pour over the fruits in the glass bowl and serve straight away or refrigerate until needed.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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