This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.
I invented this cake years ago when I was living in a flat with a kitchen the size of a broom cupboard. I just didn’t have the space to bake and have food in the oven at the same time. I was cooking a birthday dinner party and this cake hit the spot. You can decorate as magnificently as you want.It is better eaten on the day, or kept in the fridge.
3 shop bought sponge flans
A large tub of whipping cream (1000 ml)
A tub of ready made custard (very thick)
3 tablespoons of raspberry jam
A punnet (or tray) of raspberries
Berries to decorate