Mocha Zabaglione Trifle
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 2 1/2 teaspoons baking powder
- large pinch salt
- 5 large eggs, separated
- 1 1/4 cups sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
Zabaglione Cream Ingredients
- 8 large egg yolks
- 1/2 cup granulated sugar
- 3/4 cup Marsala wine
- Pinch salt
- 1 1/2 cups heavy whipping cream
Ingredients for Trifle Assembly
- 1 1/2 cups strong coffee, room temperature
- 6 oz. bittersweet chocolate, coarsely chopped
Preheat the oven to 350° F. Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, whip the egg yolks and sugar in an electric mixer on high speed until thick. Reduce to low speed and add the water. Scrape down the sides of the bowl. Again whip on high speed until thick. Reduce to low speed and add the dry ingredients.Whip the egg whites until soft peaks form. Fold them into the batter. Spread the batter onto a parchment paper lined baking sheet, measuring approximately 11 by 16 inches with 1 inch sides.Bake the cake until a skewer inserted in the middle comes out clean, about 20 minutes. Cool to room temperature. Remove the ake from the pan by running a knife around the inside edge of the pan. Invert the pan on the work surface and carefully peel off the parchment paper.
Zabaglione Cream Directions
Whisk together the egg yolks, sugar, Marsala, and salt in a stainless steel bowl. Place the bowl over a pot of boiling water, making sure the water is not touching the bottom of the bowl. Whisk continually until thick like mayonnaise, about 3 minutes. Place the bowl over an ice bath and cool to room temperature. In a separate bowl, whip the cream to soft peaks. Fold the cream into the Marsala mixture. Refrigerate.
Trifle Assembly Directions
Cut the cake into quarters. Cut each quarter in half horizontally.
Spread about 1 cup of zabaglione cream in the bottom of the 2 1/2 quart bowl. Cut pieces of cake to fit in a single layer over the cream. Using a pastry brush, brush the cake with about 1/3 cup of the coffee. Repeat layering cream and coffee soaked cake until the cake and zabaglione are used up, finishing with the zabaglione on top. Finely chop the chocolate or grind it in a food processor. Refrigerate the trifle for two hours or overnight before serving.
The cake can be made up to two days before you assemble the trifle. Store it wrapped in plastic wrap at room temperature. The zabaglione can be made a day in advance.
* Recipe provided by Kitchen Aid courtesy of Emily Luchetti, Farallon Restaurant