It is all very well Nigella swanning around her Christmas kitchen looking gorgeous and sparkly and I do dream that this could be me….one year but to be honest it rarely (I’ve had my moments….) works out this way.
I love to make delicious food for all my family and friends and not spend all my time in the kitchen (who wants to anyway?). There is only one solution -PLANNING and help from the best Christmas helper of all -THE FREEZER.
Squirrel away some lovely dishes now for Christmas and then you really can put on your sparkly dress, have a glass of champagne, relax and enjoy some delicious meals. I am starting off (as I mean to go on) with a favourite pud-Zabaglione Trifle slice. A trifle is a Christmas must have and this one is based on the Italian zabaglione pudding. It is easy to make and freeze and makes a great alternative to Christmas pudding for those that don’t care for it. Have a go, pop this in your freezer and relax-that’s one ticked off the list-spend the extra time shopping for something sparkly to wear.
ZABAGLIONE TRIFLE CAKE
A delicious freeze ahead party dessert. Use a 23cm spring loaded tin with a removable base.
For the zabaglione cream:
4 egg yolks
1 whole egg
100g unrefined caster sugar (5 tbsp.)
120ml light, sweet wine e.g. Moscatel
120ml Marsala liqueur
400ml double cream
For the base:
Approx. 440g Madeira cake (1 ¼ of the blocks)
425g tin black cherries in light syrup (retain some of the liquid)*
2 tbsp. Marsala
1 tbsp. of cherry juice*
Cocoa powder for sifting.
- For the zabaglione cream. Put the egg yolks and the whole egg in a glass bowl with the sugar and then stand it over a pan of boiling water. Whisk for about 5 minutes until it is light and fluffy keeping the pan on the hob at a gentle simmer.
- Mix the wine with the Marsala and gradually pour onto the egg/sugar mix whilst continuing to whisk. Whisk for another 5 minutes by which time it should coat the back of a spoon. Take off the heat and chill for about an hour.
- Meanwhile make the base. Cut the cake into slices and then blitz in the food processor. Prepare the tin by lining the base with baking parchment and greasing the sides.
- Press the cake crumbs onto the base and push down with the back of a spoon.
- Drain the cherries, keeping back some syrup. Check if they need the stone taking out-if so just tear each one in half and push it out. Tip onto kitchen paper to drain. Cut in half if necessary. Mix 2 tbsp. Marsala with 1 tbsp. of the syrup and sprinkle over the cake base.
- Now whip the cream into soft peaks and fold into the cold masala mixture. If it is too lumpy just give it another beat with the whisk. Pour the mixture over the base and the cherries.
- Open-freeze until solid and then cover with cling film and foil or put into a plastic bag. Freeze for up to one month.
- When ready to use, unwrap and thaw in fridge for about 2 – 2 ½ hours. Serve dusted with cocoa powder in a star pattern with frosted cherries and edible glitter.
*the best are Amarena cherries in syrup, if you can get hold of them-but take care as they have a very powerful almondy taste so use sparingly and only use a teaspoon of the syrup to wet the sponge