Sacripantina

Ingredients

Powdered sugar

for dusting

Rum

1/4 cup

Vanilla extract

1 teaspoon

Heavy cream

1 cup

Marsala wine

1/2 cup

All-purpose flour

1 cup

Granulated sugar

3/4 cup, divided

Eggs

4, separated

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round 9-inch cake pan with butter or non-stick spray.
2. In a large mixing bowl, separate the egg yolks from the whites. Beat the egg yolks with half (1/4 cup) of the granulated sugar until the mixture is light and fluffy, almost pale in color.
3. In another bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar (1/2 cup) while continuing to beat until the mixture is glossy and holds firm peaks.
4. Gently fold the egg yolk mixture into the whipped egg whites. Once combined, carefully fold in the flour, being cautious not to deflate the mixture.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a wire rack.
6. While the cake cools, prepare the zabaglione. In a heatproof bowl, whisk together the egg yolks and remaining sugar until light and fluffy. Add the Marsala wine and set the bowl over a pot of simmering water (double boiler). Stir constantly until the mixture thickens, about 10 minutes. Remove from heat and let cool.
7. In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled zabaglione until fully combined.
8. Once the cake has cooled, slice it horizontally into three even layers. Lightly sprinkle each layer with the rum, allowing it to soak in.
9. Spread a generous layer of the zabaglione cream between each cake layer, stacking them carefully. Once assembled, dust the top with powdered sugar before serving.