Recipe courtesy of Graham Kerr

Creme Chatelaine

  • Yield: 6 servings
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For Cake:

5 egg yolks

1 3/8 cups superfine sugar

1/2 teaspoon grated lemon zest

5 egg whites

1 teaspoon vanilla

1 1/4 cups flour, sifted

1/2 cup creme de cacao

1/2 cup rum

For Zabaglione:

6 egg yolks

4 tablespoons superfine sugar

4 teaspoons water

1 cup marsala

1/2 teaspoon almond extract

1 1/2 cups heavy cream, whipped

4 marrons glace


  1. Preheat oven to 375 degrees F.
  2. Beat egg yolks with sugar and vanilla in a warm bowl. Add lemon zest. Stiffly beat egg whites. Fold into egg yolk mixture. Fold in flour. Spread mixture onto an 8 by 10-inch baking sheet. Bake for 25 minutes. When cool, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum.

For Zabaglione:

  1. Place sugar, egg yolks, water, and marsala into double boiler. Add almond extract and whisk for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream.
  2. In the bottom of a greased mold, place marrons, then add 1/3 of zabaglione mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours.
  3. To serve, dip mold into hot water and invert onto dish.
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