Ginger Sabayon Trifle with Clementines

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By: Andrew Chase and Annabelle Waugh

The sabayon cream is a little looser than a custard, so you will see lovely free-formed layers in this trifle. Use your favourite sponge cake recipe or you can use store-bought cake to save time.

Ingredients

10 egg yolks; 2/3 cups (150 mL) granulated sugar; 1/2 cup (125 mL) orange juice; 1 tsp (5 mL) grated gingerroot; 1/3 cup (75 mL) orange liqueur or orange juice; 2 tbsp (30 mL) frozen orange juice concentrate, thawed; 25 clementines (about 3-1/2 lb/1.75 kg)
Sponge Cake:: 1 cup (250 mL) whipping cream; 2 tbsp (30 mL) finely chopped crystallized ginger

Preparation

Fill large bowl with ice-cold water; set aside. In heatproof bowl, whisk together yolks, sugar, orange juice, ginger, 3 tbsp (45 mL) of the liqueur, and orange juice concentrate; set over saucepan of simmering water.

Cook, whisking constantly, until mixture is almost doubled in volume and thick enough that batter falls in ribbons when whisk is lifted, about 10 minutes. Immerse bottom of bowl into bowl of cold water; whisk sabayon occasionally until cold, about 10 minutes. Place plastic wrap directly on surface and refrigerate until ready to use. (Make-ahead: Refrigerate for up to 4 hours.) Meanwhile, cut off peel and remove pith from clementines. Over bowl, cut out segments from between membranes; reserving any juice.

Cut sponge cake into ¾-inch (2 cm) cubes and transfer to large bowl. Sprinkle remaining orange liqueur and any juice from clementines over sponge cake cubes; toss gently and let stand for 10 minutes.

Set aside 1 cup (250 mL) of the clementine segments in bowl; cover and refrigerate until ready to decorate top.

Line bottom of 12-cup (3 L) glass trifle or serving bowl with half of the sponge cake cubes. Layer half of the remaining clementine segments over top, then half of the sabayon. Repeat layers. Cover and refrigerate until cold, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Whip cream. Spoon over trifle; arrange reserved clementine segments on top. Sprinkle with crystallized ginger.

Serving(s): 12 buffet servings

Nutritional Information
Per serving: about
Calories	347
Protein	6 g
Fat (total)	16 g
Sat. Fat	7 g
Carbohydrate	45 g
Fibre	1 g
Cholesterol	263 mg
Sodium	56 mg
Calcium	6 % RDI
Iron	14 % RDI
Vitamin A	28 % RDI
Vitamin C	63 % RDI
Folate	30 % RDI

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An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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