Despite the name,this recipe is NOT a soup but a rather fanciful Italian idea of what constitutes a traditional English trifle !
18 cm (7 in) Sponge cakes, sliced in half crosswise
250 ml (8 fl oz) 1 cup Marsala
Zabaglione (make double the quantity given in the recipe above) ******
475 ml (16 fl oz) 2 cups Double (heavy) cream, stiffly beaten
16 Maraschino cherries
1. Place one-half of the sponge, cut side up, on a serving plate. Sprinkle over about a quarter of the Marsala, then spread over one-third of the zabaglione. Continue making layers in this
2. way until all the ingredients are used up, ending with a layer of sponge.
3. Spread the cream over the top and sides of the trifle. Arrange the cherries decoratively over the surface and chill in the refrigerator for 1 hour.
4. Remove the plate from the refrigerator and serve at once.
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