This Frozen Zabaglione Cake become a bit of a tradition for Christmas spreads as the years rolled by, affectionately named ‘Melanie Cold’ to complement my mum’s traditional cloth pudding offering, known as ‘Robyn Hot’’ – Mel.
This cake is a welcome delight in the hot Australian summer and is best served with vibrant fresh berries and zingy raspberry puree.
Frozen Zabaglione Cake Recipe
Serves 10-12
Ingredients:
Cooking oil spray, for greasing
6 egg yolks
2 tablespoons caster sugar
60 ml (1⁄4 cup) Marsala
750 ml (3 cups) thickened cream
1 teaspoon vanilla extract
90 g (3⁄4 cup) icing sugar, sifted
360 g amaretti, biscotti, cantucci or ginger snap biscuits, coarsely crushed
Fresh berries, to serve
Raspberry puree (optional)
110 g (1⁄2 cup) caster sugar
300g fresh or frozen raspberries
1 tablespoon lemon juice
Method:
The day before
Grease a 22–25 cm round springform cake tin with cooking spray and linethe base and sides with baking paper or a large piece of plastic wrap. Place the egg yolks, caster sugar and Marsala in a large heatproof bowl over a saucepan of just-simmering water, making sure the base of the bowl isn’t touching the water. Use a hand-held whisk to whisk the yolk mixture for about 10 minutes, scraping the sides regularly, until the mixture has doubled in volume. Make sure the mixture doesn’t get too hot or the eggs will scramble. Remove from the heat and place over a large bowl of iced water and stand until cool, whisking occasionally.
Place the cream, vanilla extract and icing sugar in a large bowl and whisk until stiff peaks form. Gently fold the whipped cream through the cooled Marsala mixture until well combined, making sure you don’t knock too much air out of the mixture. Pour one-third of the mixture into the prepared tin and freeze for 15 minutes. Scatter the top with half the crushed biscuits, then top with another third of the cream mixture.
Freeze for another 15 minutes, then repeat with the remaining biscuits and cream mixture. Smooth the top and freeze overnight or until firm.
On the day
To make the raspberry puree, combine the caster sugar and 125 ml (1⁄2 cup) water in a saucepan over medium heat and cook, stirring, for 5 minutes. Remove from the heat and stir in the raspberries.
Blend until smooth, then strain through a fine sieve. Discard the seeds and stir in the lemon juice. The puree will keep refrigerated for 1 week. To serve, unmould the frozen zabaglione and place on a serving plate. Top with fresh berries with raspberry puree on the side, if desired.
Recipe extract from ‘Sweet Memories’. Social enterprise Two Good Co is proud to introduce its most heartfelt project yet – ‘Sweet Memories’, a four-part cookbook series that explores the emotional power of desserts to comfort, connect and celebrate life’s sweetest moments. Each recipe in Sweet Memories is a tribute to Two Good’s mission of restoring dignity and opportunity to women with lived experience of domestic violence, homelessness and complex trauma. As with all their products, 50% of profits from every sale go directly to Two Good’s impact programs, which include meaningful employment, donations to shelters, and community support for vulnerable women rebuilding their lives. The Sweet Memories cookbook collection is now available to order as a box set via twogood.com.au
