Sacripantina

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Genuine bakers...all of us who bake with dedication to the recipe, process and end result...try this recipe. Procedures are terrific and the final product has great flavor and textures. Enjoy!
Annie, Fremont, CA

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While this recepie is very delicious, there are some parts that are pretty high maintenance,and it is very unlikely that you find the proper occasion to serve this recepie.

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This was a fairly simple recipie to make, I made it for Easter. However, my problem was that the sherry over powered the taste of the zabaglione and the consistency of the cake itself was a tad bit on the crumbly side (operator error perhaps?. I ended up not making the icing or using simple syrup with sherry, I made my own syrup and used a strawberry whipped cream icing. This is a very elegant dessert as it is written, the cake is not too sweet and pairs nicely with the zabaglione, but it can be slightly modified to be more "casual". I would definitely make this again with my own touch (I will use different measurements for the zabaglione, I had alot left over. I recomend this cake to anyone looking for a versatile cake.

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this food it great