Mocha Zabaglione Trifle
By ICC Dean Emily Luchetti
Cake
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 2 1/2 teaspoons baking powder
- Large Pinch salt
- 5 large eggs, separated
- 1 1/4 cups sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract

Whip the egg yolks and sugar in an electric mixer on high
speed until thick. Reduce to low speed and add the water. Scrape down the sides
of the bowl. Again, whip on high speed until thick. Reduce to low speed and add
the dry ingredients.
Whip the egg whites until soft peaks form. Fold them into
the batter. Spread the batter onto a parchment paper lined baking sheet,
measuring approximately 11 by 16 inches with 1 inch sides.
Bake the cake until a skewer inserted in the middle comes
out clean, about 20 minutes. Cool to room temperature. Remove the cake from the
pan by running a knife around the inside edge of the pan. Invert the pan on the
work surface and carefully peel off the parchment paper.
Zabaglione Cream
8 large egg yolks
1/2 cup granulated sugar
3/4 cup Marsala
Pinch salt
1 1/2 cups heavy whipping cream
Whisk together the egg yolks, sugar, Marsala, and salt in a
stainless steel bowl. Place the bowl over a pot of boiling water, making sure
the water is not touching the bottom of the bowl. Whisk continually until thick
like mayonnaise, about 3 minutes. Place the bowl over an ice bath and cool to
room temperature. Whip the cream to soft peaks. Fold the cream into the Marsala
mixture. Refrigerate.
To assemble the trifle:
- 1 1/2 cups strong coffee, room temperature
- 6 ounces bittersweet chocolate, coarsely chopped
Cut the cake into quarters. Cut each quarter in half
horizontally.
Spread about 1 cup of zabaglione cream in the bottom of a 2
1/2 quart bowl. Cut pieces of cake to fit in a single layer over the cream.
Using a pastry brush, brush the cake with about 1/3 cup of the coffee. Repeat
layering cream and coffee soaked cake until the cake and zabaglione is used up,
finishing with the zabaglione on top. Finely chop the chocolate or grind it in
a food processor. Refrigerate the trifle for two hours or overnight before
serving.
The cake can be made up to two days before you assemble the
trifle. Store it wrapped in plastic wrap at room temperature. The zabaglione
can be made a day in advance. The zabaglione can be made a day before you serve
it.
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