Anglo Italian Trifle Without Eggs

Our answer

Nigella's Anglo-Italian Trifle (from Nigella Summer and on the Nigella website) has a topping that takes inspiration from a tiramisu mixture. Mascarpone is enriched with a sabayon mixture made from egg yolks and sugar and then lightened with whisked egg whites. It does contain uncooked eggs, and this can be difficult for those who are advised to avoid undercooked eggs (such as small children and pregnant women). We would aprefer not to mix in a custard or creme anglaise as this could make the mascarpone mixture a little too runny.

For the egg whites you could use a pasteurized egg white from a carton that you can buy in the supermarket (in the UK there is the Two Chicks brand and in the US there are a few brands available). As the whites are pasteurized there isn't a risk of salmonella. For the egg yolks you could use 3 to 4 tablespoons advocaat and replace the caster sugar with icing sugar (for the US it will be 1 cup confectioners' sugar). Just mix the mascarpone, advocaat, and sugar together until combined and then stir in the limocello. Be careful not to beat too much as you can curdle the mascarpone. The other, completely egg free, alternative would be to use 500g (2 cups) mascarpone and 250ml (1 cup) double (heavy) cream. Again use icing sugar and mix the mascarpone, limocello and sugar together. Whip the cream to soft peaks and fold this into the macarpone mixture. However this version will not have quite the lightness of the version with whisked egg whites.