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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beckylouiserobertson's picture
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Very nice indeed, and looks impressive too.

angmunchkin's picture
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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

angmunchkin's picture
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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

chizza's picture

Amazing !!

magswylam's picture

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!

anniem1's picture

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!).

katew66's picture
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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!

katygrilli's picture
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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!

bucksplace's picture
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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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