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Panettone and Zabaglione Trifle

Panettone and Zabaglione Trifle

By Morrisons
Published on 18 April 2021
Indulge in the classic Italian dessert, Zabaglione. This light and airy trifle dish is the perfect dessert.
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Time and servings

50 minsTotal time
10Servings
30 minsPrep time
20 minsCooking time

Ingredients

  • 500 g of frozen black forest mix thawed
  • 4 tsp of cornflour
  • 125 g of panettone, you could substitute chocolate chip brioche if you can't get hold of panettone
  • 1 tsp of cinnamon
  • 250 ml of cream sherry
  • 2 tbsp of pistachios
  • 600 ml of double cream
  • 5 egg yolks
  • 3 tbsp of sugar
  • 0.5 tsp of allspice
  • 2 tbsp of pomegranate seeds

Method

  1. Step 1

    Place the panettone (or brioche) in a 1.75 litre capacity serving dish and pour over 100ml of the sherry to moisten the bread. Set aside.

  2. Step 2

    Put the fruit in a pan with the spices and 2 tbsp of sugar and bring to a simmer, stirring, for a bout 5 minutes until the sugar has melted and the juices have been released.

  3. Step 3

    Mix 1 tbsp of the juice with with 2 tsp of the cornflour then add back to the pan and continue to heat for a few more minutes until the juice is syrupy. Leave to cool.

  4. Step 4

    To make the zabaglione, whisk the egg yolks and remaining sugar and cornflour into a bowl. Bring half the cream and the remaining sherry to a simmer in a pan.

  5. Step 5

    Whisking continuously , pour the heated cream into the egg mix, return everything to the pan and heat, whisking, until it just starts to thicken. As soon as it does, quickly remove it from the heat, transfer to a clean bowl and cool by setting the bowl into one filled with iced water. Whisky occasionally so the custard cools quickly, then lay a piece of clingfilm on the surface to prevent a skin from forming. Place in the fridge for 1 hour to firm up.

  6. Step 6

    Spoon the spiced fruit over the panettone (or brioche) then pour over the zabaglione. Chill in the fridge until you're ready to serve, then whip the remaining cream to soft peaks and spoon on to the zabaglione. Decorate with pistachios and pomegranate seeds.