Ingredients
FOR THE BASE
CHOCOLATE COOKIES
200 gr
MELTED BUTTER
100 gr
FOR THE EGNOG CREAM
PRE-SUGARED WHIPPING CREAM
200ml
CASTER SUGAR
100 gr
YOLKS
4
MARSALA
30ml
Isinglass (3 SHEETS)
6 gr
TO DECORATE
CHOCOLATE COOKIES
to taste
The zabaione cake is a scenographic and delicious cold dessert, prepared with a base of chocolate biscuits and a delicate and aromatic cream with zabaione, 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 within everyone’s reach, and with a few small precautions you will create an elegant and refined cake, worthy of a true pastry chef. Simply blend the chocolate biscuits with the melted butter, pour the 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 squeezed well, and finally the whipped cream, mixing delicately and with movements from bottom to top, until you have obtained a creamy, smooth and lump-free consistency.

The velvety and melting texture of the eggnog 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 eggnog cake by following the step-by-step procedure and advice. Also try the Elvezia cake and the Patientina cake.

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

Step 2
Pour the mixture into a 20-22 cm diameter mold with an opening circle, lined with baking paper, then level well with the help of a glass 3. Place in the fridge for 30 minutes.

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

Step 4
Start whipping for at least 5 minutes with an electric whisk; when you have obtained a light and swollen mixture, add the 5 marsala and continue to work with the whisk.

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

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

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

Step 8
You will have to obtain a velvety and creamy consistency, without lumps 9.

Step 9
Take the biscuit base from the fridge, then spread the eggnog cream 10.

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

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