Torta allo Zabajone

Sponge cake layered with zabajone-mascarpone cream and fresh berries.

Setting time: 2 hours

Ingredients

Sponge base

• 1 batch rice cooker sponge cake (see sponge_cake.md)

Zabajone cream

• 1 batch zabajone (see zabajone.md), cooled completely
• 250g mascarpone
• 200ml heavy cream

To finish

• 250g mixed fresh berries (strawberries, blueberries, blackberries — whatever is available)
• 2 tbsp icing sugar
• 2 tbsp jam (apricot or red berry), thinned with 1 tbsp warm water

Syrup (optional)

• 50ml water
• 2 tbsp sugar
• 1 tbsp SangSom (or Marsala wine, dark rum)

Method

1. Make the sponge cake in advance and let it cool completely
2. Make the zabajone and let it cool completely
3. If making the syrup: heat water and sugar until dissolved, add SangSom, let cool
4. Beat mascarpone until smooth, then fold in the cooled zabajone until combined
5. In a separate bowl, whip heavy cream to soft peaks
6. Gently fold whipped cream into the zabajone-mascarpone mixture
7. Slice the sponge cake horizontally into 3 even layers using a serrated knife
8. Place the bottom layer on a plate and brush with syrup (or skip if you prefer it less sweet)
9. Spread roughly a third of the zabajone cream over the layer
10. Scatter some berries over the cream
11. Repeat with the second layer: syrup, cream, berries
12. Place the top layer, syrup, and cover the top with the remaining cream
13. Arrange the best-looking berries on top
14. Warm the thinned jam and brush lightly over the berries for a glossy finish
15. Dust with icing sugar
16. Refrigerate for at least 2 hours before slicing

Tips

• A cake ring or springform pan around the base helps keep layers stable during assembly
• Cut strawberries into halves or slices, leave blueberries and blackberries whole
• The zabajone cream must be completely cool before folding in mascarpone or it will melt and split
• Swap berries with whatever is seasonal — sliced peaches or mango work well too