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Ingredients
425 g cherries black pitted drained well canned
8 servings cocoa powder for sifting
284 ml double cream
100 ml wine dry
4 egg yolk
100 g brown sugar
3 tbsp plum brandy
Equipment
bowl
sauce pan
whisk
cake form
aluminum foil
Directions
For the zabaglione cream, put the egg yolks andsugar into a large bowl.
Whisk with an electric handbeater for 2 mins until lighter in colour and falling inthick ribbons. Continue to beat while graduallypouring in the wine, then the marsala.
Pour this intoa medium, preferably non-stick saucepan. Stir overa lowish heat until it thickens. It takes 5-7 mins, bywhich time it should thickly coat the back of thespoon and be light and frothy.
Pour into a bowl andchill for 45 mins, or better still, overnight.Meanwhile, slice the panettone and lay it inoverlapping slices on the bottom (not up the sides)of a 20cm loose-bottomed, round cake tin (5.5cmdeep), pressing the slices down so they completelyline the base (you are creating a panettone layer).
Drizzle over the 3-4 tbsp of marsala, so each slicegets a little bit, and let it soak in. Tip the drainedcherries onto kitchen paper and pat dry (if they aretoo wet the panettone will go soggy when it thaws),then halve each one to make it easier to cut later.Whip the cream into soft peaks and fold it intothe cold marsala mixture. If it all seems a bit lumpy,give it a quick beat with a wire whisk.
Pour thezabaglione cream over the cherries and give it afew swirls so it is slightly undulating on top.Open-freeze until firm, then cover with cling film and foil,and freeze for up to 1 month.When ready to use, unwrap and thaw in the fridgefor about 2-2½ hrs (it should be quite moussey),then serve, generously dusted with sifted cocoapowder and topped with holly.
