John Myers
Ingredients for 1 servings:
- 1 cake base (sponge cake, 2 layers)
- 6 egg yolks
- 4 ½ tbsp sugar
- 1 dl Marsala, dry
- 3 dl cream
- ½ bag of chocolate coating, dark
Instructions
Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes
Beat the egg yolks and sugar in a metal bowl with a mixer (on high speed) until the mixture is light and fluffy and has at least doubled in size. Then gradually add the Marsala. Meanwhile, bring a pot of water to a boil. Always make sure the water does not boil! Place the metal bowl with the zabaione in a bain-marie for 10-15 minutes, stirring continuously with a mixer (on medium speed) or with a whisk (I prefer a mixer). The zabaione is ready when the cream seems to have become a little firmer and smoother. Remove from the heat and let it cool. Once the zabaione has cooled completely, fold in the whipped cream. Place a cake ring around the bottom layer, spread some cream on the base. Place the second layer on top, and spread the remaining cream on and around the cake. I tried making patterns with a fork dipped in the melted chocolate. Unfortunately, it didn’t quite work out the way I imagined. I would be very grateful if you could give me some tips on decorating a cake. Afterward, refrigerate the cake for at least 4-5 hours to allow the cream to set.
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