Panettone, vin santo berries and zabaglione cream trifle
- December 2015
- Serves 8 with leftovers
- Hands-on time 1 hour, simmering time 15 min, plus chilling
A master pairing of boozy berries, panettone and creamy zabaglione makes this Christmassy trifle recipe one not to miss.
- 37.4g (21.2g saturated)
- 53.3g (46.3g sugars)
- 1kg mixed frozen berries, defrosted
- 275ml vin santo or marsala
- 100g caster sugar
- 400g panettone, preferably a bit stale, cut into slices
For the zabaglione cream
- 6 large free-range eggs, separated
- 125g caster sugar
- 100ml vin santo or marsala
- 300ml double cream
- 200g mascarpone
- Large handful amaretti biscuits
- Put the berries in a large heatproof bowl. Warm 200ml of the vin santo/marsala with 100ml water and the 100g sugar in a pan until the sugar has melted, then turn up the heat and bubble to form a thick syrup (about 15 minutes). Pour it over the berries and set aside for 5 minutes.
- Put the panettone into a 3 litre trifle dish. Using a slotted spoon, lift the fruit out of the syrup onto the panettone, spooning over some syrup (see Make Ahead). Chill.
- For the zabaglione cream, put the egg yolks in a large heatproof bowl with 75g of the caster sugar and the 100ml vin santo. Set the bowl over a pan of gently simmering water (don’t let the water touch the bowl) and whisk with an electric mixer for 10-15 minutes until the mixture is very thick and pale, and leaves a ribbon-like trail when you lift the whisk. Keep at it – it needs to be really thick. Remove from the heat, whisk for a few more minutes until it starts to cool, then leave to cool to room temperature.
- Put the remaining vin santo and sugar, the cream and mascarpone in a mixing bowl and whip to medium peaks. Using a balloon whisk, fold into the egg yolk mixture – it should be thick. If it’s too runny, whip 2-3 of the reserved whites to stiff peaks, then fold in.
- Remove the trifle bowl from the fridge. Crumble a handful of amaretti biscuits over the fruit, then spoon the zabaglione cream on top. Chill to firm up for at least 2-3 hours then, when ready to serve, scatter with a few more crumbled amaretti.
This makes enough to fill a large centrepiece trifle bowl. Any leftovers make a heavenly Boxing Day breakfast…
Rather than making the zabaglione cream, make a syllabub instead. Whip the caster sugar, double cream, mascarpone and 100ml vin santo to soft peaks, then use to top the trifle.
The trifle will sit in the fridge overnight if you have room,but add a bit less syrup to the berries if you’re doing it this way (their juice will seep out as they sit). Otherwise you can make it in the morning. Top with the crumbled amaretti just before serving.
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