Cipriani Small Meringue Cakes with Zabaione Cream

Ingredients

7 egg yolks
200 g sugar
50 g white flour, sifted
1/4 ltr Pinot Grigio white wine
1/4 ltr Tio Pepe Sherry
1 ltr whipped cream
7cm x 1cm sponge cake discs

For meringue
250 g zabaione cream
400 g granulated sugar
200 g egg whites

Method

Whip egg yolks and sugar together, add sifted flour and mix well. Blend in the white wine and sherry. Heat the mixture and stir until it boils. Then lower the heat and cook for one minute. When cool, add whipped cream and mix well.

For meringue
Start to whip egg whites. Heat sugar to 121 degrees Celcius and add to egg whites and continue mixing until whipped. Fill a pastry bag with mixture and set aside.

Assembly
Using steel pastry discs, cut a sponge cake into discs. Start with one cake disc and apply zabaione cream, then put another cake disc on top of the cream.
Add the layers and make sure to finish with sponge cake. Refrigerate for 6 hours before covering completely with meringue. Using a small torch, burn until golden brown colour.
Pour some zabaione cream on plate and arrange cakes. Drizzle zabaione cream over them and serve.