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.
Not exact matches
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.
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 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.
Sit the final cake layer on
top then completely cover the
top and sides with the remaining
zabaglione mix, using a palette knife to swirl the mixture about smoothly and confidently.