Zabaglione with fresh strawberries


1 cup all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
5 egg yolks, room temperature
1/3 cup boiling water
1 teaspoon vanilla
5 egg whites, room temperature
1 1/4 cups sugar
1 cup strongly brewed coffee

Zabaglione Cream
8 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 1/2 cups 35% cream
2 cups fresh raspberries
6 ounce piece dark chocolate, to garnish



Preheat oven to 350°F.  Line rimmed baking sheet with parchment paper.

For cake, in medium bowl sift flour with baking powder and salt.  In another bowl, beat egg yolks and 1/2 sugar at high speed until pale and thick.  Gradually beat in boiling water and vanilla.  Continue to beat for another 5 minutes. Fold in dry ingredients.

In another bowl, beat egg whites until soft peaks form.  Gently fold whites into batter whites.  Spread batter evenly in pan and bake for 10 to 12 minutes.  Invert cake and peel off paper.  Let cool completely.

For Zabaglione, in large bowl whisk egg yolks with sugar, lemon juice and salt.  Set bowl over large pot of simmering water.  Beat mixture until it triples in volume, about 7 minutes.  Set bowl in cold water and continue to beat until it cools.  In another bowl beat cream until stiff.  Fold into zabaglione.

Pour 1 cup of zabaglione into glass bowl. Layer with cake, brush with espresso and raspberries.  Repeat with remaining ingredients. Shave chocolate over trifle with vegetable peeler.  Refrigerate for at least 8 hours or up to 2 days.

Serves 10.

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