Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

zabaione sabayon cake xx06 zabaione sabayon cake xx09 zabaione sabayon cake xx10 zabaione sabayon cake xx11 zabaione sabayon cake xx08 zabaione sabayon cake xx12 zabaione sabayon cake xx13 zabaione sabayon cake xx14 zabaione sabayon cake xx15
....until the compound is well blended and swollen.
Add the Marsala wine a little at the time, stirring and making sure that is absorbed before adding the next. Stir in the Amaretto liquor.
Prepare Pastry Cream as indicated on my recipe at this link
Cook the zabaglione mixing constantly, making sure the heat is always low and the water in the bottom pan is kept to a low boil.
When the zabaione shows the first start of simmering and before removing from the stove, stir in the gelatine until well combined. Remove from the stove and cool to room temperature.
In a small bowl dilute the Amaretto liquor with the same amount of water. Cut the sponge cake in 3 layers. Use toothpicks around the edge to make an even cut.
Place the first layer on a serving plate of adequate size.
Soak with 1/3 of the diluted liquor.
Top with half of the zabaglione cream.
Place the second layer of sponge cake on top. Soak with 1/3 of the liquor and top with the rest of the zabaglione cream.
Place the third layer of sponge cake on top. Soak with the remaining liquor.
Cover evenly the top and the sides of the cake with pastry cream. Level with a spatula.
Decorate top and sides with the berries.
zabaione sabayon cake xx07 zabaione sabayon cake xx03 zabaione sabayon cake xx02 zabaione sabayon cake xx04 zabaione sabayon cake xx05
Dissolve gelatine powder in 2-3 tablespoons of cold water. Place egg yolks, sugar, and powdered sugar in a double boiler over simmering water.
Whisk to blend the ingredients....
One recipe sponge cake
as indicated at this link

One recipe Pastry Cream
as indicated at this link

for the zabaglione cream:
1 tablespoon gelatine powder
4 egg yolks
5 tablespoons sugar
1 tablespoon powdered sugar
2/3 cup Marsala, or other sweet wine
3 tablespoons Amaretto liquor

to assemble the cake:
3 tablespoons Amaretto liquor for soaking
raspberries or strawberries for decoration
Prepare sponge cake as indicated on my recipe at this link
Zabaione Cake (Sabayon cake)
Torta di Zabaione
How to Make a Zabaione Cake Recipe

Desserts >> Zabaione Cake

Zabaione (Sabayon) Cake. Zabaione, also known in France as Sabayon, is a simple custard that can be served as a dessert by itself. In this case Zabaione (Sabayon) is the main component of this delicious layered cake.

zabaione sabayon cake xx01