This (almost) guilt-free cherry gateau is a real showstopper – but it's actually really easy to make

As cherry recipes go, this quadruple-layered gateau looks impressive, but it really isn’t difficult to make. A fat-free sponge and plenty of fresh cherries lighten the rich, creamy Marsala-spiked zabaglione mixture. An (almost) guilt-free treat.

Ingredients (serves 10)

• For the cake
• Butter, for greasing
• 4 large eggs
• 1¼ cups granulated sugar (golden caster sugar → use regular granulated sugar in the US)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3 cups fresh cherries, pitted and halved
• For the filling
• 4 large egg yolks
• ½ cup plus 1 tablespoon granulated sugar
• ½ cup all-purpose flour, sifted
• 1⅓ cups Marsala wine
• 1¾ cups heavy cream

The Homes & Gardens method

• Start by making the zabaglione filling. Beat the egg yolks in a mixing bowl for 1 minute using an electric hand whisk. Add the sugar and whisk for 3-4 minutes, until thick and pale. Whisk in the flour, a spoonful at a time, then gradually whisk in the Marsala wine until smooth.
• Transfer to a saucepan and cook over a medium heat, stirring constantly, for 5 minutes, until simmering and thick. Transfer to a bowl, cover the surface carefully and set aside to cool. Chill until needed (up to 4 days).
• For the cake, pre-heat the oven to 350°F. Grease two 8-inch round spring-form tins (this set of four non-stick springform pans from Amazon is a good deal) and line the bases and sides with non-stick baking paper. Using an electric hand whisk or one of the best stand mixers, whip the eggs and sugar together for about 4 minutes, until very thick and pale. Beat in the vanilla, then sift over the flour and fold in very carefully, retaining as much air as possible.
• Divide the mixture between the tins, level the tops, and bake for about 35 minutes, until golden and just pulling away at the sides. Leave in the tins for a few minutes, then turn out onto a wire rack to cool.
• Once ready to assemble the cake, halve each sponge horizontally with a long, serrated knife. Whisk the zabaglione to loosen, then softly whip the cream and fold into the zabaglione. Put a cake layer on a serving plate, cover with zabaglione and cherries, and top with another cake.
• Repeat the layers twice (bearing in mind you need enough zabaglione to cover the cake), then sit the final cake on top. Smooth zabaglione over the top and sides with a palette knife (like this best-selling frosting cake knife set from Amazon). Serve soon after making.

If seasonal baking is on your agenda this fall, try Martha Stewart's blackberry and apple cake. It's packed with fruit and so delicious.