This trifle was created for the opening of Jeremiah’s Restaurant 690.
It will remind you of the tropics; all that is missing is a pink parasol! The sabayon and sponge cake can be made a day in advance.
The flavor of trifles improves if they rest for 8 to 12 hours before serving.
A 2½-quart bowl
Fill a bowl one quarter full of ice water. Put the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk until smooth. Add the passionfruit liqueur.
Put the bowl over a pot of boiling water and whisk the mixture vigorously until it is thick, tripled in volume, and mounds slightly when dropped from the whisk. This will take about 5 minutes. Immediately put the bowl over the ice bath and whisk until cold.
Pour the cream into the bowl of an electric mixer and, using the whisk attachment, whip the cream on high speed until soft peaks form. Fold the cream into the cooked egg mixture. Refrigerate until ready to use.
Slice the sponge cake in half horizontally. Cut and fit cake pieces, forming a single layer over the strawberry sauce.
Repeat this layering process beginning again with cake pieces, until the bowl is full, ending with the passion fruit cream.
Cover and refrigerate the trifle for at least 8 hours before serving with the following mango sauce.
© 1993 Emily Luchetti. All rights reserved.