Ingredients
FOR THE BASE
CHOCOLATE BISCUITS
200 gr
MELTED BUTTER
100 gr
FOR THE ZABAIONE CREAM
WHIPPING CREAM WITH SWEETS
200 ml
CASTERED SUGAR
100 gr
EGG YOLKS
4
MARSALA
30 ml
FISH GLUE (3 SHEETS)
6 gr
TO DECORATE
CHOCOLATE BISCUITS
q.s.
Zabaglione cake is a spectacular and delicious cold dessert, prepared with a base of chocolate biscuits and a delicate and aromatic cream of zabaglione, Marsala and whipped cream. A creamy and irresistible dessert, ideal for a special occasion, a birthday or an important dinner, to be prepared in advance and then stored in the fridge.

It is a simple preparation that everyone can make, and with a few small precautions you will create an elegant and refined cake, worthy of a true pastry chef. All you need to do is blend the chocolate biscuits with the melted butter, pour the resulting mixture into a 20-22 cm diameter mold, then level and leave to rest in the fridge for at least half an hour.

At this point you can dedicate yourself to the filling: you will have to work the egg yolks with the sugar in a bain-marie, add the Marsala, the gelatine, soaked in water and well squeezed, and finally the whipped cream, mixing delicately and with movements from the bottom upwards, until you have obtained a creamy, smooth and lump-free consistency.

The velvety and melting texture of the zabaglione cream, in perfect contrast with the crunchy biscuit base and the biscuit crumbs on the surface, will make this cake uniquely delicious. If you like, you can decorate it with dark chocolate flakes and melted chocolate.

Find out how to prepare the zabaglione cake by following the step-by-step procedure and tips. Also try the Elvezia cake and the Patientina cake.

How to prepare the zabaglione cake
Step 1
Soak the gelatine in cold water. Blend the biscuits in the mixer, add the melted butter 1 and blend for a few more moments.

Step 2
Pour the mixture into a 20-22 cm diameter springform pan lined with baking paper, then level it well with the help of a glass 3. Put in the fridge for 30 minutes.

Step 3
Now prepare the zabaglione: put the egg yolks in a bain-marie bowl and add the sugar 4.

Step 4
Start whipping for at least 5 minutes with the electric whisk; when you have obtained a light and fluffy mixture, add the Marsala 5 and continue working with the whisks.

Step 5
Squeeze the gelatine and add it to the egg mixture 6, then mix to dissolve it.

Step 6
Transfer the zabaglione to a bowl 7 and let it cool.

Step 7
Now add the whipped cream, incorporating it with delicate movements from the bottom upwards so as not to deflate it 8.

Step 8
You should obtain a velvety and creamy consistency, without lumps 9.

Step 9
Take the biscuit base out of the fridge, then spread the zabaglione cream 10.

Step 10
Level it well. Put it back in the fridge for another 3-4 hours 11.

Step 11
Decorate the surface of the zabaglione cake with crumbled biscuits 12 and serve.