Day-Old Cake with Fresh Stewed Fruits and Zabaglione

1. 1

   Fruit: In separate saucepans, lightly stew the berries with 2 tablespoons of sugar each, just until they begin to give off their juices.

2. 2

   Cool and reserve.

3. 3

   Zabaglione cream: Bring water to a simmer in the bottom of a double boiler.

4. 4

   Off the heat, in a heatproof bowl, whisk the egg yolks until they are smooth and lemon colored.

5. 5

   Set the bowl over the simmering water and, whisking constantly, slowly add the sugar.

6. 6

   As the eggs begin to thicken, gradually add the Marsala and continue to whisk for about 20 minutes, until the zabaglione coats the back of a spoon.

7. 7

   If the mixture begins to curdle, remove the bowl from the heat and whisk in a little cold heavy cream.

8. 8

   Beat vigorously.

9. 9

   Cool the mixture over ice water.

10. 10

    Cover with a sheet of plastic placed directly on the surface of the cream.

11. 11

    Refrigerate.

12. 12

    To assemble: Fold the whipped cream into the zabaglione mixture; do not overblend.

13. 13

    Place the cubed cake onto a deep platter and smother with the berries.

14. 14

    Allow to rest for 15 to 20 minutes before serving.

15. 15

    Liberally sprinkle with cinnamon and cocoa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.