Strawberry and prosecco jelly trifles with passion fruit zabaglione and dried strawberry

Makes 8 Desserts and puddings

Strawberry and prosecco jelly trifles



  • 5 strawberries thinly sliced

For the jelly

  • 150g caster sugar
  • 375ml (half bottle) prosecco
  • 3 leaves of gelatine
  • 300g small-to-medium size strawberries, hulled and halved
  • 8 small amaretti biscuits

For the zabaglione

  • 3 passion fruits
  • 3 egg yolks
  • 45g caster sugar
  • 100ml double cream


Decorate these little trifles with strawberry pieces dried in the oven. You can buy chopped freeze-dried strawberry pieces from good supermarkets.

To dry the strawberries set the oven to the lowest heat. Line a baking tray with baking parchment and arrange the sliced strawberries in an even layer. Dry for 11⁄2-2 hours, turn off the oven and leave until you can easily peel the crisped-up slices from the paper. When completely cold crunch up roughly in a coffee grinder or mini-processor.

To make the jelly, soak the gelatine in water for 5 minutes. Put the sugar and about a third of the prosecco in a pan over a low heat to dissolve the sugar. Squeeze out the softened gelatine and add to the pan, and stir until it dissolves and turns clear. Tip into a bowl and carefully stir in the rest of the prosecco. Put in the fridge for about 11⁄2 hours. When just beginning to make a soft jelly, put an amaretti biscuit into each bowl, and place some strawberry halves around the sides of each dish and some in the centre. Whisk the jelly and spoon an even amount into the dishes leaving enough space for the zabaglione topping. Chill in the fridge to set overnight.

Scoop the flesh from the passion fruits and whizz in a mini-processor for a few seconds without breaking the black seeds. Pass through a sieve set over a bowl and throw away the black seeds. You will need about 3tbsp of the juice.

Put the egg yolks and sugar in a heatproof bowl large enough to sit on a pan with a few centimetres of just-boiled water in the base without the bowl touching the water. Off the heat, whisk the mixture until pale. Heat the passion fruit juice in a small pan on a low heat for a minute until just thickened, and whisk into the egg mixture. Place over the simmering water and whisk for about 7 minutes, scraping down the sides of the bowl with a spatula after a few minutes.

Continue whisking until very thick and ribbons form when the beaters are lifted (use an electric hand whisk, and keep the cord wrapped around your wrist to avoid it coming into contact with the heat). Carefully remove the bowl from the pan and put the base of the bowl in a larger bowl of cold water, continue to whisk until the mixture is cold. Whisk the cream to soft floppy peaks. Add the freshly made zabaglione mixture. Top with a spoonful of cream, a sliced strawberry and some dried strawberry.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Strawberry and prosecco jelly trifles
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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