Ingredients

Step by step

1. Prepare the trifle at least 4 hours before serving. For the zabaglione, put the egg yolks in a large heatproof bowl with the caster sugar and 100ml marsala. Set over a pan of gently simmering water and beat with an electric whisk for 10-12 minutes, until the mixture is voluminous and a ribbon-like trail is left when the beaters are lifted. Remove from the heat and whisk for 3-4 minutes, to cool slightly. Chill for 45 minutes, or until cold.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Lay the fig halves cut-side up on a baking tray in a single layer. Pour over the orange juice and sprinkle over the ground ginger and sugar. Bake for 15 minutes, until the figs are softened but still holding their shape. Set aside to cool.
3. Meanwhile, layer up the panettone in a trifle bowl and pour in 125ml marsala. Press down gently with a spoon, to help the absorption of the marsala. Chill while you continue.
4. Once the figs are cool, spoon into the trifle dish, placing half of them around the trifle dish, cut-side facing outwards. Pour any extra juices into the trifle dish.
5. Beat the cream with an electric whisk until soft peaks form. Use a balloon whisk to gently beat the cream through the zabaglione, until it is smooth and forms soft peaks. Spoon into the trifle dish and chill for 3 hours, or until nicely set. To serve, crumble over the amaretti biscuits and spoon into bowls. Leftovers keep for 2-3 days in the fridge.
   
   *This recipe contains lightly cooked eggs.
   Alternatives

   No panettone? Then try using Jamaican ginger cake, sponge fingers, Madeira cake or simply good old trifle sponges. 
   
   There’s no need to buy a bottle of marsala especially for the zabaglione; sherry is a good alternative, as is sweet dessert wine or even some fizz.
   
   Use plums instead of figs, or even pears, peeled and quartered.
   
   Swap the amaretti biscuits for crumbled shortbread biscuits or ginger nuts if that’s what’s already in your biscuit tin.