Torta Di Zabaglione
Description
(Serves 8-10)
INGREDIENTS
One 20cm unfilled sponge sandwich
Zabaglione Custard
Meringues
icing sugar to dust
METHOD
Cut the cake into three layers horizontally using a serrated knife.
Spread a layer of filling on one piece of cake, top with another, then spread a second layer of filling, then place another layer onto this.
Spread the top and sides with more filling.
Break the meringues into chunky pieces and stick these all over the sides of the cake to make a ragged appearance.
Finally sift a layer of icing sugar on top.
It is easiest if the cake is a day old before filling, but if fresh, freeze so it will be firm enough to slice.
Once assembled it can either be eaten almost immediately in which case the meringues will be very crisp or left for a couple of hours so they mellow slightly.
3 egg yolks
½ cup sugar
2 tbsp flour
¼ cup dry white wine
½ cup dry Marsala
1½ cups cream
METHOD
Beat the yolks with sugar until thick. Add the flour, a little at a time and then add the wine and Marsala.
Cook, stirring constantly until it has thickened and is just coming to the boil (do not allow to boil).
Leave to cool and give it an occasional stir so a skin does not form on top. Refrigerate until cold.
Whip the cream until it holds stiff peaks. Gently fold the cream and Zabaglione together. Chill. This mixture can be kept for several hours before using.
3 egg whites
½ tsp vanilla
½ cup castor sugar
METHOD
Beat the egg whites until stiff; add vanilla and then gradually add the sugar, beating constantly (the meringue should be glossy and very stiff).
Make the meringue shapes with a spoon on a piece of non-stick baking paper and cook in the slowest oven until crisp, at least 2 hours. Cool and store in an airtight tin.
INGREDIENTS
One 20cm unfilled sponge sandwich
Zabaglione Custard
Meringues
icing sugar to dust
METHOD
Cut the cake into three layers horizontally using a serrated knife.
Spread a layer of filling on one piece of cake, top with another, then spread a second layer of filling, then place another layer onto this.
Spread the top and sides with more filling.
Break the meringues into chunky pieces and stick these all over the sides of the cake to make a ragged appearance.
Finally sift a layer of icing sugar on top.
It is easiest if the cake is a day old before filling, but if fresh, freeze so it will be firm enough to slice.
Once assembled it can either be eaten almost immediately in which case the meringues will be very crisp or left for a couple of hours so they mellow slightly.
Zabaglione Custard
INGREDIENTS3 egg yolks
½ cup sugar
2 tbsp flour
¼ cup dry white wine
½ cup dry Marsala
1½ cups cream
METHOD
Beat the yolks with sugar until thick. Add the flour, a little at a time and then add the wine and Marsala.
Cook, stirring constantly until it has thickened and is just coming to the boil (do not allow to boil).
Leave to cool and give it an occasional stir so a skin does not form on top. Refrigerate until cold.
Whip the cream until it holds stiff peaks. Gently fold the cream and Zabaglione together. Chill. This mixture can be kept for several hours before using.
Meringues
INGREDIENTS3 egg whites
½ tsp vanilla
½ cup castor sugar
METHOD
Beat the egg whites until stiff; add vanilla and then gradually add the sugar, beating constantly (the meringue should be glossy and very stiff).
Make the meringue shapes with a spoon on a piece of non-stick baking paper and cook in the slowest oven until crisp, at least 2 hours. Cool and store in an airtight tin.
