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Ingredientes
- 5 x egg yolks
- 1 3/8 c. superfine sugar
- 1/2 tsp grated lemon zest
- 5 x egg whites
- 1 tsp vanilla
- 1 1/4 c. flour sifted
- 1/2 c. creme de cacao
- 1/2 c. rum
- 6 x egg yolks
- 4 Tbsp. superfine sugar
- 4 tsp water
- 1 c. marsala
- 1/2 tsp almond extract
- 1 1/2 c. heavy cream whipped
- 4 x marrons glace
Direcciones
- For Cake: Preheat oven to 375 degrees. Beat egg yolks with sugar and vanilla in a hot bowl. Add in lemon zest. Stiffly beat egg whites. Fold into egg yolk mix. Mix in flour. Spread mix onto an 8- by 10-inch baking sheet. Bake for 25 min. When cold, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum.
- For Zabaglione: Place sugar, egg yolks, water, and marsala into double boiler. Add in almond extract and whisk for 5 min on low heat till thick and smooth. Remove from heat and cold. Mix in whipped cream.
- In the bottom of a greased mold, place marrons, then add in 1/3 of zabaglione mix, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hrs.
- To serve, dip mold into warm water and invert onto dish.
- This recipe yields 6 servings.
- Comments: A Graham Kerr creation for the Canadian Magazine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 435 | |
| Calories from Fat 100 | 23% |
| Total Fat 11.39g | 14% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 16mg | 1% |
| Potassium 89mg | 3% |
| Total Carbs 58.96g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 35.45g | 24% |
| Protein 3.39g | 5% |
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