Recipe courtesy of Graham Kerr
Episode: Creme Chatelaine
Print
Yield:
6 servings

Ingredients

For Cake:
  • 5 egg yolks
  • 1 3/8 cups superfine sugar
  • 1/2 teaspoon grated lemon zest
  • 5 egg whites
  • 1 teaspoon vanilla
  • 1 1/4 cups flour, sifted
  • 1/2 cup creme de cacao
  • 1/2 cup rum
For Zabaglione:
  • 6 egg yolks
  • 4 tablespoons superfine sugar
  • 4 teaspoons water
  • 1 cup marsala
  • 1/2 teaspoon almond extract
  • 1 1/2 cups heavy cream, whipped
  • 4 marrons glace

Directions

For Cake:

Preheat oven to 375 degrees F.

Beat egg yolks with sugar and vanilla in a warm bowl. Add lemon zest. Stiffly beat egg whites. Fold into egg yolk mixture. Fold in flour. Spread mixture onto an 8 by 10-inch baking sheet. Bake for 25 minutes. When cool, 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 almond extract and whisk for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream.

In the bottom of a greased mold, place marrons, then add 1/3 of zabaglione mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours.

To serve, dip mold into hot water and invert onto dish.

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