Panettone, vin santo berries and zabaglione cream trifle

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.