Italian style dessert. Light and heavenly delicious. I don't usually make desserts with cream, but as my mum was coming for a visit, I decided to treat her a little. Well, not a little, it's a whole cake:)
For zabaglione cream:
4 egg yolks
100g sugar
100ml dry white wine
20ml brandy (substitute for marsala)
1tb.s. flour
300ml whipped cream
The base:
200g panettone or sponge cake (better with citrus pieces)
2tb.s. brandy
500g cherries, pitted, drained
Beat yolks and sugar with mixer until quite thick, then add wine, beat again. Pour the mixture in a pan and on low heat, stirring constantly thicken it (apr.5 minutes), adding 1 tb.s. of flour. Let it cool in the fridge for apr.2 hours.
Cut panettone in slices and cover greased springform with it. Sprinkle some brandy on top (if desired). Now make a layer with drained cherries.
Beat cream and zabaglione and pour this cream on top of the cake. Chill in the fridge. Can also be frozen (covered) for a couple of weeks.
Decorate before serving with some cocoa powder, for example.
For zabaglione cream:
4 egg yolks
100g sugar
100ml dry white wine
20ml brandy (substitute for marsala)
1tb.s. flour
300ml whipped cream
The base:
200g panettone or sponge cake (better with citrus pieces)
2tb.s. brandy
500g cherries, pitted, drained
Beat yolks and sugar with mixer until quite thick, then add wine, beat again. Pour the mixture in a pan and on low heat, stirring constantly thicken it (apr.5 minutes), adding 1 tb.s. of flour. Let it cool in the fridge for apr.2 hours.
Cut panettone in slices and cover greased springform with it. Sprinkle some brandy on top (if desired). Now make a layer with drained cherries.
Beat cream and zabaglione and pour this cream on top of the cake. Chill in the fridge. Can also be frozen (covered) for a couple of weeks.
Decorate before serving with some cocoa powder, for example.
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