ONE of my favourite books as a child was called Christmas Stories From Around The World and I still have it. I was fascinated to read how other countries celebrated Christmas, their different customs and traditions and the food they ate. My interest in food must have started then!

In Holland presents are delivered by Saint Nicholas, in Spain by the three Kings and by the Yule Man in Sweden.

At festive tables fish, especially carp, is served in Northern European countries, smoked mutton in Canada and pancakes with sugar in Mexico. Of course here we usually celebrate with a roast turkey although this is an American influence. Traditionally in England goose would have been served.

I think that I even tried, unsuccessfully, to introduce some of these other customs to our own family Christmas. My attempt to make a headdress with a wreath of leaves and real candles as in some Scandinavian countries, was very precarious and swiftly banned!

The central themes remained the same whatever country you looked at; friends and family came together, presents were exchanged, usually some sort of tree or pine branches with lights or candles decorated homes and particular foods were eaten to mark the occasion.

I was especially interested in Italian food as I had an Italian penfriend in the days when you exchanged letters and shared news – I seem to remember that this was much more exciting than receiving an email or a Facebook post.

My penpal used to write about an exotic sounding desert called Zabaglione. This is a light foamy concoction of whisked egg yolks, Marsala wine and sugar. Originally the mixture was not cooked but nowadays it is usually heated very gently so as not to scramble the eggs and ruin it.

This dessert was really popular in Italian trattorias when they first opened over here but I haven’t seen it so much recently as Italian restaurants have become more a part of our culinary experience.

Christmas can become an onerous round of cooking particularly as expectations are running high and so it is nice to have some make ahead dishes. Here is an impressive trifle cake you can make now and freeze to eat later. It is inspired by the Zabaglione dessert but this one can be frozen.

It is very popular at my Christmas celebrations and easy to make for a crowd. I hope you enjoy it as well.

ZABAGLIONE TRIFLE CAKE

A delicious, freeze ahead, party dessert. Use a 23cm spring loaded tin with a removable base.

n Serves 10

For the zabaglione cream:

n 4 egg yolks

n 1 whole egg

n 100g unrefined caster sugar

n 120ml light, sweet wine e.g. Muscatel

n 120ml Marsala liqueur

n 400ml double cream

For the base:

n Approx. 440g Madeira cake (1¼ of the blocks)

n 425g tin black cherries in light syrup (retain some of the liquid)

n 2 tbsp. Marsala

n 1 tbsp. of cherry juice

To serve: Cocoa powder for sifting. Stars/holly, frosted cherries

1. 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 five minutes until it is light and fluffy keeping the pan on the hob at a very, gentle simmer.

2. Mix the wine with the Marsala, keeping back 2 tbsp. to use later, and gradually pour onto the egg/sugar mix whilst continuing to whisk. Whisk for another five minutes by which time it should coat the back of a spoon. Take care with this as too much heat will scramble the eggs.

Take off the heat and chill for about an hour.

3. Meanwhile make the base. Cut the cake into slices and then blitz in a food processor. Prepare the tin by lining the base with baking parchment and greasing the sides.

4. Press the cake crumbs onto the base and push down with the back of a spoon.

5. 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. Cover the base with the cherries.

6. 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.

7. Open-freeze until solid and then cover with cling film and foil or put into a plastic bag. Freeze for up to one month.

8. When ready to use, unwrap and thaw in fridge for about two to two-and-a-half hours. Serve dusted with cocoa powder. I have served it with frosted fresh cherries and edible glitter which looked very pretty.