Torta Di Zabaglione (Harry'S Bar)

1. 1

   Make Zabaglione filling: Using an electric beater, beat egg yolks for a minute. Add the sugar and beat until the mixture is thick and pale yellow. Add the flour 1 tbsp at a time and beat it in thoroughly. Beat in the white wine and sherry. Put the mixture in a heavy bottomed saucepan over medium heat and cook it, stirring constantly, until it is just about to boil. Let the custard cool, whisking it from time to time to keep a crust from forming, and refrigerate it, covered, for at least 2 hours. You can make this filling up to 24 hours in advance.

2. 2

   When ready to assemble cake, whip the cream until very stiff and combine it gently but thoroughly with the zabaglione.

3. 3

   Assemble the cake: Put the bottom layer of cake on a platter and spread half the filling over it. Top it with another layer of cake and, using a board or the bottom of a cake pan, press gently on the cake. A little filling will ooze out, which you wll use to frost the sides of the cake. Put all but 1/2 cup or so of the remaining filling on the cake, top it with another layer and again press down gently on it. Using a spatula, spread the filling evenly over the sides of the cake, using the extra you have saved to make a fairly thick coat.

4. 4

   Place meringues evenly around the sides of the cake for decoration. Sift confectioners' sugar over the top of the cake in a thick layer that covers it completely. Refrigerate cake until serving time.

* Per serving · 4 servings · Values may vary.