← Back to Search Results
Italian
Day-Old Cake with Fresh Stewed Fruits and Zabaglione

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

Fruit:

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries
  • 6 tablespoons sugar

Zabaglione cream:

  • 6 egg yolks
  • 2/3 cup sugar
  • 2/3 cup Marsala wine
  • 2 cups heavy cream, whipped
  • Unsweetened cocoa powder
  • 3 to 4 sliced day-old yellow cake or sponge-type cake, cut into 1-inch cubes
  • Ground cinnamon

Directions

Fruit: In separate saucepans, lightly stew the berries with 2 tablespoons of sugar each, just until they begin to give off their juices. Cool and reserve.

Zabaglione cream: Bring water to a simmer in the bottom of a double boiler. Off the heat, in a heatproof bowl, whisk the egg yolks until they are smooth and lemon colored. Set the bowl over the simmering water and, whisking constantly, slowly add the sugar. As the eggs begin to thicken, gradually add the Marsala and continue to whisk for about 20 minutes, until the zabaglione coats the back of a spoon. If the mixture begins to curdle, remove the bowl from the heat and whisk in a little cold heavy cream. Beat vigorously. Cool the mixture over ice water. Cover with a sheet of plastic placed directly on the surface of the cream. Refrigerate.

To assemble: Fold the whipped cream into the zabaglione mixture; do not overblend. Place the cubed cake onto a deep platter and smother with the berries. Allow to rest for 15 to 20 minutes before serving. Liberally sprinkle with cinnamon and cocoa and serve.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Ground cinnamon or Unsweetened cocoa powder to sprinkle.

601kcal (30%)
102mg (10%)
23mg (39%)
402mcg RAE (13%)
213mg
20mg
6g
50g
3g
63g
341mg (114%)
96mg (4%)
20g (100%)
35g (53%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mexican-everyday Mexican Everyday
by Rick Bayless
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
the-sweet-life The Sweet Life
by Kate Zuckerman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?