How to Make Whipped Cream Mix Fruit Cake Design

Whipped Cream Zabaglione

When sponge cake is cooled down completely place another layer of sponge cake (middle one) on the top of it, spread the rest of the jam, arrange the rest of sliced fruits and top with ¼ of the whipped cream.

Recipe Summary Whipped Cream Zabaglione

This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.

Ingredients | Whipped Cream Mix Fruit Cake Design

7 egg yolks

½ cup Marsala wine

⅓ cup white sugar

1 cup heavy cream, whipped to stiff peaks

Directions

Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.

Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

Info | Whipped Cream Mix Fruit Cake Design

prep: 10 mins cook: 25 mins additional: 10 mins total: 45 mins Servings: 6 Yield: 3 cups

TAG : Whipped Cream Zabaglione

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