Put the first cake layer on a serving plate and cover with a layer
of zabaglione and a layer of fresh cherries, top with another cake layer and repeat twice more.
Serve in a puddle
of zabaglione perhaps, surrounded by fresh raspberries and / or blueberries or even sweet, seedless white grapes.
Dip the berries in the sauce and drop on top of a serving
of zabaglione, topped with a dollop of Chantilly cream, and drizzle on a little sauce.
Put a spoonful
of zabaglione alongside.
Keep aside 2 — 3 heaped tablespoons
of the zabaglione to decorate the sides, then spread the rest over one half of the cake and place the other half on top, pressing it down gently.
Evenly distribute half
of the zabaglione cream over the ladyfingers.
Not exact matches
Lapin d'Or brings us a rather sophisticated dessert
of Ginger Wine
Zabaglione with Mango (34), which sounds divinely delicious bringing together warm ginger - sweet custard and soft succulent pieces
of fresh mango.
Last night we finished our dinner with this classic Italian dessert, a macerated fruit salad with our own version
of a honey
zabaglione.
If you haven't heard
of it before,
zabaglione is a popular traditional Italian dessert.
For dessert, a maple syrup topped
zabaglione (sabayon) served in tiny crystal shot glasses, delightful with a little piece
of cognac marinated fig, adorned with a fresh mint leaf, eaten with a demitasse spoon — completes the Thanksgiving feast, with fresh brewed expresso.