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Chocolate Zabaglione Trifle Recipe

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This recipe for Chocolate Zabaglione Trifle, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melody Giles
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 8" round chocolate cakes
10 large egg yolks
3/4 c. granulated sugar
3/4 c. marsala
Pinch of salt
2 cups heavy whipping cream
1 1/2 c. espresso, or, strong coffee
6 oz. semisweet chocolate

Directions:
Directions:
Using a serrated knife, cut the round cakes into four even layers. Set cakes aside. Fill a medium saucepan one-third full of water. Bring the water to a gentle boil. Fill a medium bowl one-third full of ice water; reserve. In a medium stainless steel bowl, whisk together the egg yolks, sugar, marsala and salt. Set the bowl into the saucepan of boiling water, so that it fits snuggly but does not touch water. Cook the zabaglione, whisking constantly, until it is thick. Remove the bowl from the heat and set it in the bowl of ice water. Whisk until cool. In a separate bowl, beat the heavy cream until soft peaks form. Fold cooled zabaglione into the whipped cream. Spread 1 cup of the zabaglione cream into the bottom of a trifle bowl. Layer one cake slice on top of cream. Brush with 1/2 cup espresso. Repeat this process, finishing with the zabaglione sauce on top layer. Top with shaved chocolate. Refrigerate at least 6 hours before serving.

 

 

 

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