Pan di spagna with zabaglione

Zabaglione is better served warm on a cake. I remember those times long past by, when an utterly scrumptious cream would have been made possible with the aid of a big wooden spoon only ("olio di gomito", as we call the physical effort of the kitchen in days gone by). As part of my collaboration with DeliSnacky, here is my version of Pan di Spagna with Zabaglione. What is Pan di Spagna? An aerial and spongy Italian recipe. Traditionally created by an Italian marquee's chef as a twist to the Biscotto di Savoia exclusively for the Spanish King visiting, this recipe can be adapted to a number of occasions, since we can cut it with a different form (star for Christmas, egg for Easter, or heart for Saint Valentin'es, depending on the celebration). The video's subtitles are in French, please find below an English language thorough explanation of how to proceed; https://www.youtube.com/watch?v=ODEGCuXykWk

Pan di Spagna with Zabaglione (serves 6 persons)

For the Pan di Spagna:

  • 75 gr. potato starch
  • 1 vanilla bean
  • 150 gr. caster sugar
  • 5 fresh free-range eggs
  • 75 gr. all purposes flour
  • a pinch of salt
  • 125 gr. fresh red currants

For the Zabaglione

  • 160 gr. caster sugar
  • 8 egg yolks
  • 100 ml. limoncello liqueur

Preheat the oven at 180°. Open the vanilla pod, take out the seeds and leave on the side; then in a pot break the eggs, add the salt, the sugar, the vanilla and mix vigorously; finally add the flour and the starch with the aid of a sieve. Mix well. Pour into a mold. Bake at 180 degrees for 40 minutes.

To prepare the zabaglione, put the yolks in a pot, add the sugar and the limoncello, whisk well. Immerse the pot in a water bath and stir for 10 minutes.

Remove the pan di spagna from the oven; cut the cake in half, spread half of the zabaglione cream inside, cover it with the remaining cream.

With love and zabaglione,

Eleonora