Zabaglione trifle slice

Recipe uploaded by

Angela Nilsen

5 ratings

Recipe by Angela Nilsen

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1. For the zabaglione cream, put the egg yolks and sugar into a large bowl. Whisk with an electric hand beater for 2 mins until lighter in colour and falling in thick ribbons. Continue to beat while gradually pouring in the wine, then the marsala. Pour this into a medium, preferably non-stick saucepan. Stir over a lowish heat until it thickens. It takes 5-7 mins, by which time it should thickly coat the back of the spoon and be light and frothy. Pour into a bowl and chill for 45 mins, or better still, overnight.
2. Meanwhile, slice the panettone and lay it in overlapping slices on the bottom (not up the sides) of a 20cm loose-bottomed, round cake tin (5.5cm deep), pressing the slices down so they completely line the base (you are creating a panettone layer). Drizzle over the 3-4 tbsp of marsala, so each slice gets a little bit, and let it soak in. Tip the drained cherries onto kitchen paper and pat dry (if they are too wet the panettone will go soggy when it thaws), then halve each one to make it easier to cut later.
3. Whip the cream into soft peaks and fold it into the cold marsala mixture. If it all seems a bit lumpy, give it a quick beat with a wire whisk. Pour the zabaglione cream over the cherries and give it a few swirls so it is slightly undulating on top.
4. Open-freeze until firm, then cover with cling film and foil, and freeze for up to 1 month.
5. When ready to use, unwrap and thaw in the fridge for about 2-2½ hrs (it should be quite moussey), then serve, generously dusted with sifted cocoa powder and topped with holly. Serve cut in wedges.

Open-freezing

Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then, when you do wrap it, it won't get squashed.

Per serving

417 kcalories, protein 4g, carbohydrate 36g, fat 27 g, saturated fat 13g, fibre 1g, salt 0.18 g

'We enjoyed making this. The wine and marsala smelt great - and the lemony panettone went well with the sweet zabaglione.'

Latest comments and suggestions

• Sarah's

  17 February 2008

  Sarah's rated and commented on this recipe

  

  This was delicious and it looks amazing - my friends didn't believe me that I'd made it myself! I couldn't get any panettone and so used madera cake instead, worked perfectly. I'll make it again but probably use tia maria instead of marsala.

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• katyg

  22 April 2008

  katyg rated and commented on this recipe

  

  This was very tasty and worked really well! I was worried it wasnt going to in the initial stages. I used brioche instead of pannetonne which worked really well, and made the dessert nice and light!

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• katew66

  27 April 2008

  katew66 rated and commented on this recipe

  

  I also used madeira cake but was a bit cautious with the marsala - will be a bit more enthusiastic next time! This is the perfect prepare ahead pud!

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• Anne Magee

  07 October 2008

  Anne Magee commented on this recipe

  I have been searching for tinned cherries - but they must be a seasonal item. Any suggestions about a suitable alternative please and I'll give this a go? (Although I think the cherries will be hard to beat!).

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• Mags

  19 November 2008

  Mags commented on this recipe

  Beautiful desert especially for festive season. Make ahead, store in freezer and when it's defrosted it's texture is heavenly. I prepared it ahead for a New Year dinner and everyone wanted more - even the children!

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• binderName

  04 December 2008

  binderName commented on this recipe

  Amazing !!

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• angmunchkin

  24 February 2009

  angmunchkin rated and commented on this recipe

  

  Absolutely fabulous and fun to make! What a zap the marsala and wine make. This is a great way to use panettone too, as on its own, it is rather a dryish cake — a great alternative to boudoir biscuits or trifle sponges. As I create/cook for one, I halved the recipe and used a mini springform cake tin, and chef's rosti ring — to make two mini ones. I like the fact this dessert freezes well. Thank you x

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• angmunchkin

  24 February 2009

  angmunchkin commented on this recipe

  Absolutely fabulous and fun to make! What a zap the marsala and wine make. This is a great way to use panettone too, as on its own, it is rather a dryish cake; a great alternative to boudoir biscuits or trifle sponges. As I create/cook for one, I halved the recipe and used a mini springform cake tin, and chef's rosti ring -- to make two mini ones. I like the fact this dessert freezes well. Thank you x

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• beckylouiserobertson

  07 September 2009

  beckylouiserobertson rated and commented on this recipe

  

  Very nice indeed, and looks impressive too.

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Ingredients

FOR THE ZABAGLIONE CREAM

• 4 egg yolks
• 100g golden caster sugar
• 100ml white wine , not too dry
• 100ml marsala
• 284ml carton double cream

FOR THE PANETTONE & FRUIT

• 200g panettone
• 3-4 tbsp marsala
• 425g can pitted black cherries , well drained

TO SERVE

• cocoa powder , for sifting
• holly , to decorate

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 35 mins

Cook 8 mins

Ingredients

FOR THE ZABAGLIONE CREAM

• 4 egg yolks
• 100g golden caster sugar
• 100ml white wine , not too dry
• 100ml marsala
• 284ml carton double cream

FOR THE PANETTONE & FRUIT

• 200g panettone
• 3-4 tbsp marsala
• 425g can pitted black cherries , well drained

TO SERVE

• cocoa powder , for sifting
• holly , to decorate

Per serving

417 kcalories, protein 4g, carbohydrate 36g, fat 27 g, saturated fat 13g, fibre 1g, salt 0.18 g

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