Zabaglione Cake

Zabaglione Cake
Makes 12
Prep 30 m
Cook 9 m
Chill overnight
Microwave 15 seconds



  1. 1 of 7 Whisk egg yolks and sugar in top of double boiler over simmering water, stirring continuously 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. 2 of 7 Sprinkle gelatin over 1 tablespoon water in a small cup. Heat in the microwave for 15 seconds. Stir to dissolve completely. Stir into the egg yolk and wine mixture. Remove to a bowl and cool.
  3. 3 of 7 Line a 4-quart bowl with plastic wrap, draping extra over the sides. Line the bowl with the ladyfingers, trimming the tops flat if necessary.
  4. 4 of 7 In a clean, large bowl, whip the egg whites to stiff peaks. Set aside.
  5. 5 of 7 In another large bowl, beat the cream to soft peaks. Fold whipped egg whites and whipped cream into the cooled egg yolk and wine mixture.
  6. 6 of 7 Pour mixture into the lined bowl. Cover the top with ladyfingers. Cover and refrigerate overnight.
  7. 7 of 7 To serve, gently invert onto plate and dust top with confectioners' sugar and cocoa, if desired.
Nutrition Information for Zabaglione Cake
Servings Per Recipe: 12
Per Serving: