Easy Panettone Cream cake

Serves 12-14 ( 1 x 25cm cake ring)

• 6 egg yolks
• 120g caster sugar
• 140ml white wine
• 140ml Boronia Marsala plus a little extra to drizzle
• 600ml whipped cream
• 500g fresh or frozen cherries (pit removed)
• 1 round panettone, plain or fruit

Line the springform pan with baking paper. Cut the Panettone through the diameter about 1 inch thick. Line the base of the springform. Line the sides to the same height as the base if it does not fit snug. Drizzle a little marsala over the panettone and then scatter the cherries over the base.

In a large bowl whisk the egg yolks and sugar until light and fluffy. Carefully whisk in the wine and marsala. Place over a double boiler and whisk until the mixture starts to thicken and coats the back of a spoon. Allow to cool then fold in the soft whipped cream. Pour over the prepared base and place in the freezer to set. Cover and store in the freezer until ready to use. Place on a serving platter and place in the fridge to allow to soften to become mousse like before serving.