John Myers
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Cream Pancakes Tower with Mulled Wine Sabayon
The perfect cream pancakes tower with mulled wine sabayon recipe with a picture and simple step-by-step instructions.
Cream filling
- 250 g Mascarpone
- 1 Pc. Vanilla pod
- 1 tbsp Sugar
- 1 tsp Cinammon
- 3 Cardamom pod
- 1 Star anise
Pancakes
- 100 g Flour
- 1 pinch Salt
- 1 Egg
- 125 ml Milk
Sabayon
- 3 Egg yolk
- 80 ml Mulled wine e.g. Glögg
- 50 g Sugar
miscellaneous
- 50 g Marzipan raw mass
- 8 piece Spekulatius
- Powdered sugar
Prepare the pancake batter
- Mix flour, milk, 1 egg with a pinch of salt to form a smooth dough. Let it rest for 20 minutes.
Prepare the cream filling
- Finely crush the seeds from the cardamom pods, cinnamon and star anise in a mortar. Pour the crushed mixture through a sieve into a bowl. Put the vanilla pulp in the bowl. Add the mascarpone and 1 tablespoon of sugar and stir.
Prepare the sabayon
- Heat some water in a saucepan. Egg yolks, sugar and mulled wine (I prefer glögg for this, as it goes wonderfully with this dessert due to its aromatic aroma) in a bowl over a water bath until a creamy mass is formed. Set the bowl aside and allow to cool.
Serve
- Heat some oil in a pan. Use the dough to make 4 large, thin pancakes one after the other. Roll out the marzipan mixture and cut out 4 circles with a serving ring. Cut 3 circles out of each pancake. Incidentally, whip the cooled sauce again over a water bath. Place the serving ring on a plate and layer the turrets as follows: marzipan slice, pancake slice, some of the cream, 2 crumbled speculoos, pancake slice, some cream and finally a pancake slice. Press the whole thing down a little and carefully remove the serving ring. Dust with icing sugar and garnish with the sabayon.
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