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Ingredients
- One 11x16 chocolate cake
- 8 large egg yolks
- 1/2 C. granulated sugar
- 3/4 C. Marsala
- Pinch of salt
- 1 1/2 C. heavy whipping cream
- 1 1/2 C. espresso or strong coffee
- 6 oz. bittersweet chocolate
Details
Servings 8
Preparation
Step 1
1. Using a serrated knife, cut the chocolate cake into four even rectangles. Slice each piece in half horizontally making 8 pieces, altogether. Set the cake aside.
2. Fill a medium saucepan one-third full of ice water. Bring the water to a gentle boil. Fill a medium bowl one-third full of ice water, reserve. In a medium stainless steel bowl, whisk together the egg yolks, sugar, marsala and salt. Set the bowl into the saucepan of boiling water so it fits snugly but does not touch the water. Cook the zabaglione, whisking constantly, until it is thick. Remove the bowl, from the heat and set it in the bowl of ice water. Whisk until cool.
3. In a separate bowl, beat the heavy cream until soft peaks form. Fold cooled zabaglione into the whipping cream. Spread about 1 C. of zabaglione cream in the bottom of a large (2 1/2 - 3 qt.) trifle or four small (18 oz.) trifle bowls. Cut and fit cake pieces on top of the cream in a single layer. Brush the cake layer with with 1/2 C. of the espresso. Repeat this layering process with the remaining ingredients, finishing with the zabaglione cream on the top layer.
4. With a vegetable peeler, shave the chocolate over the trifle. Refrigerate for at least 6 hours, before serving.
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