Zabaglione trifle slice

Zabaglione trifle slice

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    5th Sep, 2016
    This was very nice. I agree with some of the comments here that it probably would be better at room temperature.
    15th Dec, 2013
    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.
    3rd Sep, 2013
    used tia maria instead of marsala. Delicious
    2nd Jan, 2013
    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.
    28th Nov, 2012
    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)
    2nd Nov, 2012
    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!
    7th Oct, 2012
    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.
    22nd Mar, 2012
    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.
    16th Jan, 2012
    Absolutely divine..will be making this again and again :)
    31st Dec, 2011
    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!


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?