Zabaglione cake: the recipe for the delicious and creamy cold dessert

Step 1

Soak the gelatine in cold water. Puree the biscuits in a blender, add the melted butter 1 and mix for a few more minutes.

step 2

Pour the mixture into a baking dish lined with baking paper with an opening circle of 20-22 cm in diameter and then smooth it out with the help of a glass 3. Place it in the refrigerator for 30 minutes.

step 3

Now prepare the zabaglione: put the egg yolks in the water bath and add the sugar 4.

Step 4

Start beating with an electric whisk for at least 5 minutes; when you have obtained a light and swollen mass, add the 5 Marsala and continue working with the whisk.

Step 5

Squeeze the gelatine and add it to the egg mixture 6, then stir until it dissolves.

Step 6

Place the zabaglione in a bowl 7 and let it cool.

Step 7

Now add the whipped cream and stir it in with gentle movements from bottom to top so that it does not break down 8.

Step 8

You should get a velvety and creamy consistency without lumps 9.

Step 9

Take the biscuit base out of the fridge and then spread the eggnog cream 10.

Step 10

Level it well. Place it in the fridge for another 3-4 hours 11.

Step 11

Decorate the top of the eggnog cake with 12 crumbled biscuits and serve.

Advice
You can also make the base with white biscuits instead of chocolate biscuits, for example biscuits or biscuits with digestive effect.

The eggnog must be whipped in a water bath and the water must never boil or touch the egg container.

Storage
The eggnog cake will keep in the fridge, well covered with cling film, for 2-3 days. Freezing is not recommended.