Classic Zabaglione!

As much as I may love cake, there are days when cake can not take the place of my all time favorite, 

irreplaceable, stop the clock dessert. So I give you Zabaglione! 

Mmmmm!

This is the Queen of Italian puddings, but you can hear chefs all over the world running for cover. It's basically a big pain in the 'whisk' to prepare this after dinner delight & these days not easy at all to find the real Macoy!  

A la minute preparation is an absolute must.  It's not for the feint hearted, but very very worth the effort.  

My life long friend Claudia is famous for her classic version & I would like to share with you today:

Claudia's Classic Zabaglione - makes six servings (although easily adaptable for more or less)

6 Free range egg yolks (1 yolk per person)

6 tablespoons of caster sugar (1 spoon per person)

Marsala al Uovo wine to taste (you can also use Marsala which is not 'al uovo' or if you can't find any at all, medium dry sherry is a good substitute. But Marsala is definitely BEST)

Prepare a bain Marie by boiling some water in a saucepan.  You will also need a heat proof bowl large enough to sit on top of the saucepan without it touching the boiling water.

If the bowl touches the boiling water the dessert will spoil & you will have eggy, sugary, boozy disaster on your hands..

OK..while you are waiting for the water to simmer, put all six egg yolks into the bowl (off the heat) & whisk vigorously with an electric hand whisk or a balloon whisk if you have muscles!

Now add the caster sugar & continue to whisk, still off the heat.  Once the mix begins to turn pale & fluffy & by now the water should be simmering place the bowl over the simmering pan making sure that the base of the bowl is nowhere near the hot water.  It's important to keep the whisking going & be vigorous about it !! NO scrambled eggs here!

Whilst you are whisking, add a glug at a time of Marsala, this really is according to your own personal preference, all I can say is it's utterly delicious!

Continue whisking (vigorously) until the mix has doubled in size... take the zabaglione off the heat & spoon into cups, or glasses.

For a Summery twist, spoon the warm frothy mix over some ripe raspberries or even better some fragrant sliced summer peaches..the thought of this is too much for a girl typing in mid March...

How ever you like your zabaglione, eat it warm & add a sponge finger or two on the side for a bit of texture or to indulge in a bit of dipping!

Dessert a deux may never be the same again!!  Enjoy!

Mother's Day and Cake: A Natural Combination

This year we are rolling out two very special cakes for Mother’s day. These are not your average “I love you Mum” cakes. These are works of art; these are cakes that will really make your mother glad she spent 8 hours in labor for you. So gather round sons and daughters…and try not to drool on your keyboard.

The first of the two cakes comes to us straight out of Italian history. It is the “Torta Mimosa.” In Italy the Mimosa flower has traditionally been given to women on “La Festa Della Donna,” a holiday for women that was created after World War II and one now that greatly parallels Mother’s Day.

This cake is a sumptuous nod to this tradition. It features a moist vanilla sponge in the middle with Lemon Cream. The outer portion of the cake is covered in Pan Di Spagna, which is used to mimic the texture and color of the flowers. And for the grand finale it is topped with red berries. You can't find anything wrong with that.  

Irresistible isn't it?

The second cake is one where Vincenzo really out did himself. It is a Setteveli cake. This literally means “Seven Veils” and refers to the seven delicious layers that lie inside. The Cake features: Chocolate Hazelnut, Dark Chocolate, Cream Cheese, Chocolate Sponge, Crunchy Flakes, and just a hint of Rum Liqueur. The result is a culinary tour de force.

The outside of the cake is covered in a rich chocolate spread. The outer edges are dotted with chocolates and the middle features a placard where you can write a personalized message for your mother.

I dare you to say no

So maybe you don't feel like doing the whole grand beautiful cake bit (heaven forbid), well then maybe you can just surprise your mum with some of these delicious cupcakes. Some are Mimosa themed again while the others are simple chocolate cupcakes with flower petal accents.

I am telling you, these cakes and cupcakes are ones that you don’t want to miss out on. If anything get one for your mum just so you might get to have some yourself. You wont regret it.                                                                                                 

Taking a Bite out of Blogging

Welcome! Well welcome to me anyway. My name is Alex Willis and I will be hijacking…I mean…guest blogging for Family Cakes over the next few weeks. I am the new bright eyed and willing intern (who is so handsomely featured below). I don’t know much about blogging, but I do love cake, so that is definitely a good start.

First a little about me, I am originally from the states. I grew up in Indiana, where corn and not cakes, is usually what’s on the menu. I’m studying economics and international relations, at The American University, I think that this is a truly unique opportunity to be abroad and work in a great place like Family Cakes (Granted it’s only my first day so “great” is yet to be determined).

That’s really about it I’m afraid, not too interesting of a post this time around I know. But in the weeks to come I look forward to bringing you constant updates, maybe a behind the scenes look or two. Will it be scandalous? Probably not. Raunchy? Chocolate and cream will be involved. Delicious? Always.

So until next time make sure to find Family Cakes on Facebook and Twitter as well, I hear some really awesome intern is in charge of those too…