Zabaglione trifle slice

Zabaglione trifle slice

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(16 ratings)

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

More effort

Serves 8
This dish is inspired by trifle and tiramisu, taking some of the best elements of each

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal417
  • fat27g
  • saturates13g
  • carbs36g
  • sugars20g
  • fibre1g
  • protein4g
  • salt0.18g
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    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



      Tall, golden, enriched brioche-like bread that can be plain or

    • 3-4 tbsp marsala
    • 425g can pitted black cherry, well drained



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    To serve

    • cocoa powder, for sifting
    • holly, to decorate


    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.

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    Comments, questions and tips

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    27th Dec, 2011
    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.
    25th Dec, 2011
    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 !
    23rd Dec, 2011
    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.
    23rd Dec, 2011
    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.
    21st Dec, 2011
    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
    23rd Oct, 2011
    Just sent this recipe to my daughter in cananda she will love this fore sure
    22nd Oct, 2011
    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 , : - )
    20th Aug, 2011
    wow wow wow
    16th Dec, 2010
    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!
    20th Oct, 2010
    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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