Our zabaglione black cherry trifle takes a classic British pud and combines it with a luxurious Italian custard. If you’re looking for a twist on your typical trifle, you need to try this Zabaglione black cherry trifle. It’s rich and indulgent and sure to impress your guests.
- For the zabaglione cream:
- 4 egg yolks
- 100g golden caster sugar
- 200ml sweet dessert wine
- 300ml double cream
- For the base:
- 300g Madeira cake, sliced
- 5tbsp kirsch or cherry brandy
- or ratafia biscuits
- 850g can pitted black cherries
- 2tbsp arrowroot
- To decorate:
- 30g pistachio nuts, finely chopped
- gold edible glitter, optional
- edible gold leaf
- fresh cherries
For the zabaglione cream, whisk the egg yolks and sugar together with an electric mixer, until they’re pale and thick. Continue whisking and gradually pour in the wine. Pour into a non-stick pan. Gently warm, stirring continuously for 3-5 mins, until thickened enough to coat the back of a spoon and frothy. Pour into a bowl. Cool and chill for at least 1 hour.
Arrange the Madeira cake slices over the base of a trifle dish, then drizzle over the kirsch or cherry brandy. Sprinkle over the crumbled ratafia biscuits.
Spoon the drained black cherries into the trifle bowl. Mix the arrowroot with 2tbsp cherry syrup. Warm the cherry juice, then add the arrowroot paste and heat, stirring until thickened and smooth. Cool for 5 mins, then pour over the cherries. Chill.
Whisk the cream until softly peaking, then gently whisk into the zabaglione cream. Spoon on top of the cherries.
Sprinkle over the pistachios and gold edible glitter, if you like. Brush gold leaf on to fresh cherries and arrange on top of the trifle to finish.