Zabaglione trifle slice

Zabaglione trifle slice

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 8 mins

Plus 45 mins or overnight chilling
Freezable

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.
Try

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, sugar 20g, salt 0.18 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sarah's

    17 February 2008

    Sarah's rated and commented on this recipe

    5 stars

    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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  • Binder photo katyg

    22 April 2008

    katyg rated and commented on this recipe

    5 stars

    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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  • Binder photo katew66

    27 April 2008

    katew66 rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo binderName

    04 December 2008

    binderName commented on this recipe

    Amazing !!

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  • Binder photo angmunchkin

    24 February 2009

    angmunchkin rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo beckylouiserobertson

    07 September 2009

    beckylouiserobertson rated and commented on this recipe

    5 stars

    Very nice indeed, and looks impressive too.

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  • Binder photo mosan

    02 July 2010

    mosan commented on this recipe

    Delicious and easy to make.

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  • Binder photo liz52

    20 October 2010

    liz52 commented on this recipe

    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.

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  • Binder photo Noisy

    16 December 2010

    Noisy commented on this recipe

    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!

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  • Binder photo nicky

    20 August 2011

    nicky rated and commented on this recipe

    5 stars

    wow wow wow

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  • Binder photo nanajan

    22 October 2011

    nanajan rated and commented on this recipe

    5 stars

    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 , : - )

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  • Binder photo nanajan

    23 October 2011

    nanajan commented on this recipe

    Just sent this recipe to my daughter in cananda she will love this fore sure

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  • Binder photo twiggy

    21 December 2011

    twiggy commented on this recipe

    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

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  • Binder photo Pete

    23 December 2011

    Pete commented on this recipe

    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.

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  • Binder photo Noisy

    23 December 2011

    Noisy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo twiggy

    25 December 2011

    twiggy commented on this recipe

    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 !

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  • Binder photo Ann

    27 December 2011

    Ann commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 8 mins

Plus 45 mins or overnight chilling
Freezable

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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Per serving

417 kcalories, protein 4g, carbohydrate 36g, fat 27 g, saturated fat 13g, fibre 1g, sugar 20g, salt 0.18 g

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