BeanScene Magazine


Tenerina cake with Marsala zabaglione

Tenerina cake with Marsala zabaglione

By Caffé e Cucina head chef Nicola Roberti

Torta tenerina con zabaione al Marsala

For the cake
150g dark chocolate
100g butter
100g sugar
4 eggs, separated
50g flour, sifted
1 tsp baking powder, sifted

Preheat the oven to 180ºC.
Melt the chocolate with the butter and 70 grams of sugar.  
Beat the egg whites with the remaining sugar. In a separate bowl, whisk the egg yolks.
Add the chocolate and egg white mixtures to the egg yolks, then incorporate the flour and baking powder.
Bake for 20 minutes.

For the zabaglione
3 egg yolks
160g sugar
100ml Marsala

In the top of a double boiler or the bowl of a bain-marie, whisk the egg yolks and sugar until thick and foamy. Slowly add the Marsala and whisk.
Cook for about 10-15 minutes, then allow to cool. The zabaglione can be served as a base for the cake or in a cup next to it.

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