Zabaglione Cake

Ingredients

• •4 large eggs, separated
• •100g sugar
• •100ml Marsala wine
• •100g all-purpose flour
• •1 tsp vanilla extract
• •300ml heavy cream
• •2 tbsp powdered sugar
• •200g fresh mixed berries
• •pinch salt

Directions

1. 1Whisk 4 egg yolks with 80g sugar over a double boiler until thick and pale, then add Marsala wine and continue whisking until fluffy; set zabaglione aside to cool.
2. 2Beat 4 egg whites with a pinch of salt until stiff peaks form, then fold gently into cooled zabaglione.
3. 3In another bowl, beat egg yolks with remaining 20g sugar and vanilla, then fold in flour carefully; fold in whipped egg whites in two additions.
4. 4Pour batter into a greased 9-inch cake pan and bake at 350°F (175°C) for 25-30 minutes until golden and springy.
5. 5Cool the sponge cake completely, then slice horizontally into two layers.
6. 6Whip heavy cream with powdered sugar until stiff peaks form, then fold into remaining zabaglione mixture.
7. 7Spread zabaglione cream on the bottom cake layer, top with fresh berries, cover with second cake layer, and dust with powdered sugar before serving.

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