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Strawberry and Grand Marnier Sabayon Trifle

Posted by on May. 21, 2011 at 9:26 AM
  • 1 Replies

 This recipe is from Jeremiah Tower from Stars Restaurant in San Francisco. In the restaurant, they use freshly made sponge cake. I use a pound cake, a purchased one is fine in this recipe; the sabayon is what steals the show.

Strawberry & Grand Marnier Sabayon Trifle
8 large egg yolks
1/2 cup + 2 Tablespoons sugar, divided
Pinch of salt
1/2 cup Grand Marnier or other orange liqueur
1/4 cup orange juice
1 cup chilled heavy whipping cream
3 pints strawberries, hulled
12 oz. pound cake, cut into 1/2" cubes
Whisk yolks, 1/2 cup sugar and salt in medium metal bowl. Whisk in Grand Marnier and orange juice. Set bowl over pot of simmering water (do not let bowl touch water). Using electric mixer, beat until mixture is thick and thermometer registers 160 degrees F. , about 7 minutes.  Place bowl over larger bowl filled with ice and water. Whisk until sabayon is cool.

Beat cream in another medium bowl until stiff peaks form. Gently fold into sabayon in 2 additions. Coarsely chop strawberries with 2 tablespoons sugaqr in food processor. Stir in additional sugar to taste, if desired. Spoon 1/2 cup strawberries onto botton of 2 1/2 quart bowl. Spoon 3/4 cup sabayon evenly over. Top with enough pound cake to cover. Spoon 1 cup strawberries over cake. Spoon 1 cup sabayon over strawberries. Top with remaining pound cake. Spoon remaining strawberries over pound cake. Spread remaining sabayon evenly over strawberries. Cover and refrigerate at least 8 hours before serving, or overnight.

by on May. 21, 2011 at 9:26 AM
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sweet_bumblbee
by Silver Member on May. 31, 2011 at 10:49 PM

Yummy!!

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