INGREDIENTS

INSTRUCTIONS

Zabaglione: Combine egg yolks, sugar and salt in a large stainless
steel bowl. Whisk in the Marsala and Sherry. Fill a large bowl 1/4
full of ice water set aside. Place first bowl over a pot of boiling
water and whisk the egg mixture vigorously for about 5 minutes, until
it is thick and tripled in volume. Immediately put over bowl of ice
water and whisk until cold. Fold in whipped cream. Refrigerate until
ready for use.  Sponge cake: Preheat oven to 350 degrees F. Line the
bottom of two  12- x 18-inch jelly roll pans with parchment paper. Sift
together  flour, baking powder, and salt. Set aside. Put the yolks and
sugar in  the bowl of an electric mixer. Using the whisk attachment,
whip on  high speed until thick and pale yellow. Reduce to medium speed
and  slowly add the water and the vanilla. Scrape sides and bottom of
the  bowl. Return to high speed and continue whipping for about 5
minutes,  until mixture is thick and ribbony. Fold the dry ingredients
into the  sugar egg mixture. Put the egg whites in a separate bowl of
the  mixer. With a clean dry whisk attachment, whip the egg whites on
high  speed until soft peaks form. Fold half the egg whites into the
batter  and then fold in remaining whites. Divide batter between the
two pans  and spread out evenly. Bake for 15 minutes, until golden
brown and  springs back when lightly touched.  Assembly: Cut the sponge
cakes into three 9-inch round circles and  then cut each in half
horizontally, to make six 9-inch circles. You  will need 5 for this
recipe. (Freeze others for later use.) Put a  cake circle in bottom of
a 9-inch springform pan. Top the cake layer  with 1 1/4 cups of
zabaglione. Continue layering cake and zabaglione  in this manner,
ending with a layer of cake. Refrigerate the cake for  1 to 2 hours to
allow to set. Unmold the cake by running a hot dry  knife around the
edge of the pan and then releasing the latch on the  springform. Put
the heavy cream and the sugar in the bowl of an  electric mixer. With
the whisk attachment, whip on high speed until  soft peaks form. Frost
the sides and top of the cake. Decorate the  top with chocolate
shavings and sides with crushed amaretto cookies.  NOTES : Recipe
courtesy of Emily Luchetti  Recipe by: Cooking Live Show #CL8847 Posted
to MC-Recipe Digest V1  #545 by Angele Freeman <jfreeman@netusa1.net>
on Apr 3, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6460
Calories From Fat: 1998
Total Fat: 225.1g
Cholesterol: 3829.3mg
Sodium: 4077.3mg
Potassium: 1886.5mg
Carbohydrates: 945.4g
Fiber: 8.5g
Sugar: 678.7g
Protein: 130.8g