Zabaglione trifle slice

Zabaglione trifle slice

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(15 ratings)

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Cooking time

Prep: 35 mins Cook: 8 mins Plus 45 mins or overnight chilling

Skill level

Moderately easy

Servings

Serves 8

This dish is inspired by trifle and tiramisu, taking some of the best elements of each

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
417
protein
4g
carbs
36g
fat
27g
saturates
13g
fibre
1g
sugar
20g
salt
0.18g

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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Method

  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.

Recipe from Good Food magazine, November 2005

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Comments

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maggie_thorpe's picture

Have made this dozens of times as it is now a family favourite and is requested for each special occasion. Beautifully easy to make, can be frozen ahead and is such an unusual and impressive dessert.

dc0u9224's picture
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used tia maria instead of marsala. Delicious

joannepd's picture
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Used maderia cake for the base and had to substitute sherry for the marsala as that was what I had in the cupboard. Scattered flaked almonds on the top. It was the most popular dessert on New Years Eve. Really delicious seasonal dessert which I will definiteley make again.

vlbarton's picture
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This is a brilliant festive pud. Simple enough to make and as its free able you can make in advance and whip it out when needed. The only change I made was using sliced Madeira cake rather than the panatonne as I'm not a big fan. Had lovely complements from people who like their puds :0)

lyncha1's picture
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I used Madeira sponge but think it would be better and lighter with the panettone. I served it straight from the fridge but think it would be nicer at room temperature. My trifle hating husband loved it!

lyncha1's picture
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Made this with Madeira sponge, think it made it a bit heavier but was still very tasty. My trifle hating husband really liked it too. Will defo make again but think I would serve it at room temperature.

kerryrobin's picture
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This was delicious, I made it in a 2lb loaf tin (lined with clingfilm) with the zabaglione at the bottom, then cherries and then marsala soaked sponge. Dusted with cocoa powder when turned out. Looked and tasted fantastic and sliced like a dream. Now on my dinner party list of favourite desserts.

foxxxyblonde's picture
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Absolutely divine..will be making this again and again :)

vlbarton's picture
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I made this over Christmas as a freeze ahead, and WOW, what a pud! I did substitute the pannetone for shop bought Madeira cake but it didn't disappoint! I'd like to experiment another time with a chocolate sponge bottom, like a gateaux sponge, as I think that would work nicely, more like a black forest triffle slice. Froze brilliantly and defrosted in the time specified. This definitely gets in my special recipe book!

noddy21's picture

Made this on Christmas day. It tasted and looked divine!
Bought tinned black cherries in Sainsbury and followed suggestion of using brioche instead of panettone. I did add a little more marsala than suggested, to brioche.

twiggytjt's picture

I dont know what I did wrong - I'm not a bad cook. This was very dry at the bottom and didn't seem to compact in a layer. It did fall apart when I tried to cut it. Am very disappointed as it looked so beautiful in the tin !

noisysmurf's picture
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This I a great recipe. I always use a loose bottomed tin and it works well. Everyone loves it and it's a good make ahead impressive cake.

petemccormack77's picture

I made this last week and everyone loved it. I got a tin of black cherries from Waitrose - but have not seen them anywhere else I'm afraid. But I think you could use other fruit - maybe some mixed winter berries - Sainsbury's sell frozen bags of these.

twiggytjt's picture

i only have a deep loose based cake tin. would this work. I didnt think the 5.5cm one mentioned in the recipe seemed deep enough. also did anyone use anything other than the cherries. i note that a comment was made that they were difficult to get hold of. Thanks

nanajan's picture
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Just sent this recipe to my daughter in cananda she will love this fore sure

nanajan's picture
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Just made this for the first time ,it did take me much longer... 1hr 20min,I made it the night before....for sunday dinner , but my O my what a fabulous cake, soooo tasty , it all went in a flash.. will have to make this again... will give this 10 out of 10,
you must make this... you won't be sorry , : - )

nbryan's picture
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wow wow wow

noisysmurf's picture
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Hi Liz 52,

If you used a loose bottom tin it should be fine. I have just done step 1 of this recipe for the first time. Fingers crossed it will work!

jarrestr's picture

Have just made this for the first time and put in freezer for a dinner party.

Silly question but it is in the cake tin and I'm a bit worried that it will not turn out to serve without breaking up!!! Would appreciate advice.

maitken's picture

Delicious and easy to make.

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