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 21-28

  • Binder photo vbarton

    31 December 2011

    vbarton commented on this recipe

    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!

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  • Binder photo vbarton

    31 December 2011

    vbarton rated this recipe

    5 stars

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  • Binder photo Eviesmummy

    16 January 2012

    Eviesmummy rated and commented on this recipe

    5 stars

    Absolutely divine..will be making this again and again :)

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  • Binder photo YummyMummy

    22 March 2012

    YummyMummy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo AllyBally

    07 October 2012

    AllyBally rated and commented on this recipe

    4 stars

    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.

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  • Binder photo AllyBally

    02 November 2012

    AllyBally commented on this recipe

    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!

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  • Binder photo vbarton

    28 November 2012

    vbarton commented on this recipe

    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)

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  • Binder photo jo62

    02 January 2013

    jo62 rated and commented on this recipe

    5 stars

    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.

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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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