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Zabaglione Cake Recipe

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This recipe for Zabaglione Cake, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 9, 2009


10 eggs, separated (save whites for another use)
10 tbsp sugar
1/2 cup Marsala wine
1 envelope unflavored gelatin
28 soft ladyfingers (2 1/4 packages, 3 oz each)
2 cups refrigerated pasturized egg whites
1 cup heavy
confectioners' sugar and cocoa powder (optional)

1. Whisk egg yolks and sugar in top of double boiler over simmering water, stirring continuosly until the mixture is thick and lemony, about 6 minutes. Add Marsala and continue whisking until mixture is thick enough to coat the back of a spoon, about 3 minutes.

2. Sprinkle gelatin over 1 tbsp water in small cup. Heat in microwave for 15 seconds. Stir to disolve completely. Stir into the egg yolks and wine mixture. Remove to a bowl and cool.

3. Line a 4-quart bowl with plastic wrap, draping extra over the sides. Line the bowl with ladyfingers, trimming the tops flat if neccessary.

4. In a clean, large bowl, whip the egg whites to stiff peaks. Set aside.

5.In another large bowl, beat the cream to soft peaks. Fold whipped egg whites and whipped cream into cooled egg yolks and wine mixture.

6. Pour mixture into the lined bowl. Cover the top with ladyfingers. cover and refrigerate overnight.

7. To serve, gently invert onto plate and dust top with confectioners sugar and cocoa (optional)

Personal Notes:
Personal Notes:
*** Tiramisu like ***

Holiday: Easter




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