Ingredients
The following ingredients have 10 Servings
- 350 gm eggs, separated (about 6 eggs)
- 70 gm egg yolks (about 4 yolks)
- 300 gm caster sugar
- 1 tsp vanilla essence
- 225 gm plain flour, sieved (1½ cups)
- 60 gm potato flour, sieved
- 250 gm softened butter
- 250 gm caster sugar
- 250 gm plain flour, sieved
- 150 gm hazelnut meal
- 100 gm flaked almonds
- 120 gm eggs (about 2 eggs)
- 100 gm egg yolks (about 6 yolks)
- 75 gm caster sugar
- 60 gm plain flour, sieved
- 125 ml white wine
- 100 ml Marsala, or to taste
Instruction
- Preheat oven to 180C. Whisk eggwhite in an electric mixer until stiff peaks form. Combine yolks, sugar and vanilla essence in a separate bowl, gradually stir in flours, then fold through eggwhite. Spread into a 30cm x 40cm oven tray lined with baking paper and bake until golden (35 minutes). Cool in pan, then break into rough pieces and set aside.
- For crumble, beat butter in an electric mixer until pale. Stir in remaining ingredients, spread thinly on an oven tray lined with baking paper and bake until golden (35-40 minutes). Cool on tray, coarsely crumble and set aside.
- For zabaglione, whisk eggs, yolks and sugar in a heatproof bowl over a saucepan of simmering water until light and foamy (15-20 minutes). Sift in flour, mix to combine, gradually add white wine and Marsala and whisk until mixture reaches 82C on a sugar thermometer and is light and fluffy (10 minutes).
- Divide half the sponge mixture among ten 200ml glasses, pour over half the zabaglione, scatter over half the crumble, then repeat. Serve chilled or at room temperature.
