Chocolate Zabaglione Trifle

  • Posted Jan. 10, 2011 by Sewerranger Viewed 878 times

  • This is a migrated legacy post. Image resolution is low. Info

This is probably the number one requested dessert that I make. I generally stick to doing it only during Christmas because it takes 3 - 4 hours to make. It's a pretty involved dessert but the end result is fantastic. It's not a traditional English Trifle, and it's not quite a traditional zabaglione either (it does have chocolate in it after all), but then again I'm an American with German parents, making an English dessert with an Italian cream in it so who cares about traditional recipes?

This is but one of my many recipes. Here's a list [photoblog.com] of all the recipes that I've posted.


Ingredients:
Sponge Cake
1 2/4 cup flour
2 1/2 tsp baking powder
1 tbsp ground espresso beans
salt
5 eggs separated
1 2/3 cup sugar
5 tbsp boiling water
1 tsp vanila

Zabaglion
8 egg yolks
1/2 cup sugar
3/4 cup sweet marsala
salt
2 oz semi-sweet chocolate
1 1/2 cup whipping cream

Other ingredients
1/2 cup espresso
2 tbsp sweet marsala
1 cup whipping cream
1 tbsp sugar
semi-sweet chocolate

Here are all of the ingredients that you'll need. The only thing wrong with this picture is the flour. You should use cake flour not bread flour like I did.

Your first step is to preheat your oven to 350F. Next sift cake flour (1 1/4 c), baking powder (2 1/2 tsp), ground espresso (1 tbsp), and a pinch of salt together.

In a separate bowl whisk your egg yolks (5) until they form a pale yellow thick liquid (almost like runny paste). Reduce your beaters to medium speed and then whisk in the boiling water (5 tbsp) and vanilla (1 tsp). Continue whisking until it thickens up again.

Now that your yolks are thick and fluffy, fold in the dry ingredients. Folding is the process of using a spatula to gently fold one ingredient into another one. This allows your ingredients to be mixed but still be light and fluffy. You literally fold one ingredient on top of another until it's all mixed up.

The last thing you need to do before baking is whisk your egg whites (5) into soft peaks (a soft peak means that they'll stick to your beaters a little bit and form peaks that slowly fade away). Take half of this and beat it into your egg yolk mix. This will make your mix slightly less dense and allow you to fold the remaining egg whites into your mixture.
Your finished mixture should be put in to a greased 9x12 cookie sheet and baked for 15 - 20 minutes. The cake will brown a little on the edges and pull away from the sides of the cookie sheet. It will still be sticky as hell when it's done cooking. Set this aside and allow to cool.

While your sponge cake is cooling it's time to make the zabaglione. In a heat proof bowl (this is going over a double boiler), using a hand whisk, mix together your egg yolks (8), sugar (1/2 c), marsala (3/4 c), and a pinch of salt. Put this over a double boiler (I use a frying pan filled with water and put my pot directly on that) and constantly whisk it. After about 2 minutes of constant attention it will bubble up and start getting thick. Continue to whisk it and eventually it will turn into the consistency of mayonnaise (and taste fantastic). While it's still hot, remove it from the double boiler and add the chocolate (2oz). Set this aside and let it cool down.

While your zabaglione is cooling, take whipping cream (1 1/2 c) and whisk it into soft peaks. Once the zabaglione is cool (and it has to be cool or it will deflate the cream), fold your cream into it and try not to eat the result.

Now it's time to put everything together. Seen above is a trifle bowl. You can buy them at most cooking stores but they're not cheap.

To finish your trifle you'll need to make a few more things. First an espresso syrup needs to be made by mixing cooled espresso (1/4 c) and marsala (2 tbsp). Next whip cream (1 c) with some sugar (1 tbsp) until stiff peaks form. Finally you'll need to grate some chocolate (about 4 oz). In your trifle bowl put half the zabaglione, then some grated chocolate, then your sponge cake. Brush the sponge cake with half the espresso mixture then repeat with the remaining zabaglione, chocolate, and cake. Finally create a layer of whipped cream and chocolate.

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    • # Ricardo

      OMG
      yummy :)))
      i wish i could do it, but i'm always afraid i'll explode my kitchen lol

      2011.01.15 Edited Reply Cancel

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