Torta di Zabaglione

  • Torta di Zabaglione

Torta di Zabaglione


Photo:  Chris Skelton "The Dominion Post"
(serves 8-10)

Serve for dessert or late afternoon.


1 x 20cm unfilled sponge cake (preferably a day old, or if fresh place in freezer for 30 minutes)

Zabaglione Custard Filling

11-12 Meringues {or more if you wish}

icing sugar to dust


· Using a large, serrated knife slice sponge cake into three even horizontal layers. Lay three layers singularly onto work surface. Divide Zabaglione Custard Filling into four.

· Spread one quarter of Zabaglione Custard filling onto first layer of cake, top with second layer of cake. Spread second quarter of filling on top of second layer of cake. Place third layer of cake on top.

· Spread remaining custard onto top and sides of layered filled sponge cake.

· Break Meringues into chunky pieces and stick these randomly all over tops and sides of cake.

· Sift a dusting of icing sugar onto cake. Serve immediately and meringues will be crisp. Leave for three to four hours and meringues will be mellow.

Vanilla Sponge Cake

(makes 2 x 17 cm sponge cake rounds)

For Torta di Zabaglione only 1 sponge cake round is required. Freeze the second to use later.


3 eggs

pinch salt

125g (1/2 cup + 2 + 1/2 tbsp) sugar (if possible use vanilla sugar or alternatively add 1 tsp vanilla extract)

50g (7 tbsp) flour

25g (3 + 1/2 tbsp) cornflour

1 tsp baking powder


· Grease with baking spray or melted butter 2 x 17cm round cake tins. Line bases of cake tins with baking paper cut into 17cm rounds.

· Preheat oven to 190°C.

· Place eggs and salt into bowl of an electric mixer and whisk for one minute. While continuing to whisk, very slowly pour in sugar and whisk until mixture is thick and pale yellow (add vanilla extract if using).

· Sift flour, cornflour and baking powder together and, using a spoon-shaped spatula, very gently fold dry ingredients into egg mixture.

· Spoon mixture into prepared cake tins. Gently smooth top of cakes.

· Place in oven and bake for 15-20 minutes or until sponge springs back when lightly touched.

· Leave in tray for 10 minutes before turning out onto a cooling rack.

Zabaglione Custard Filling

Traditional Zabaglione is a light, frothy, custard-like dessert made with eggs and Marsala, a fortified Sicilian wine. It is served warm. This filling is based on the traditional version but thickened with flour and then cooked.


3 egg yolks

100g (1/2 cup) sugar

14g (2 tbsp) flour (sifted)

65ml (1/4 cup) dry white wine

125ml (1/2 cup) dry Marsala

375ml (1 + 1/2 cup) cream


· Place egg yolks into a bowl set over a pot of simmering water set on a low heat. Whisk until frothy. Slowly add sugar and whisk until thick and creamy. Add flour whisking as you add. Add wine and Marsala and whisk together.

· With water in pot underneath still only simmering, cook stirring constantly, until mixture has thickened and is just coming to the boil (do not allow to boil).

· Leave to cool, giving an occasional stir so a skin does not form on top. Refrigerate until cold.

· Place cream into a bowl and whisk until stiff peaks form. Gently fold cream into Zabaglione Custard Filling.

· Place in refrigerator to chill and use within 24 hours.


(makes 11-12)


2 egg whites (or 62.5ml (1/4 cup) egg whites)

pinch salt

145g (1/2 cup + 4 tbsp) castor sugar


· Preheat oven to 120°C. Line one-two baking tray(s) with baking paper.

· Place egg whites into bowl of electric mixer. Add salt and whisk for 1 minute or until soft peaks begin to form.

· Gradually add castor sugar and whisk until soft peaks form and sugar has dissolved.

· Place 11-12 dessertspoonfuls onto prepared tray(s) with 1-2cm space between.

· Place tray into oven and bake Meringues for 45-50 minutes or until crisp and dry.

· Cool and store in an airtight container in the pantry.