CookEat Recipe
Savoiardi Ring Pudding with Zabaione
A warm custard-set ring of Marsala-moistened savoiardi, raisins and candied citrus, filled and covered with foamy zabaione.
Method
Steps
Step 1
Gather the ingredients: 100 g savoiardi biscuits; 70 g large Malaga raisins, seeds removed; 50 g sultanas; 30 g candied citron peel; Marsala for lightly moistening the biscuits, about 45–60 ml, plus 150 ml for the zabaione; 200 ml whole milk; 4 whole eggs: 2 for the pudding custard and 2 for the zabaione; 100 g caster sugar: 50 g for the pudding and 50 g for the zabaione; 1/2 teaspoon vanilla extract; 10 g cold butter for the mould.
Step 2
Remove the seeds from the Malaga raisins and cut the candied citron into small pieces. Grease a ring mould of about 1 litre with the cold butter. Lightly moisten only the surface of the savoiardi with the dipping Marsala, then arrange them in the mould in layers alternating with the raisins, sultanas and candied peel.
Step 3
Beat two whole eggs lightly with 50 g sugar, then mix in the milk and vanilla. Pour this uncooked custard slowly over the biscuit layers so it settles through them. Do not cook it separately before filling the mould.
Step 4
Stand the mould in a deep roasting tin with hot water halfway up its sides and bake at 150°C for about 40–55 minutes, until the custard is set and at least 74°C in the centre. Rest about 10 minutes and unmould warm onto a rimmed serving plate.
Step 5
For the zabaione, whisk the remaining two whole eggs with the remaining 50 g sugar and the separate 150 ml Marsala in a heatproof bowl over gently simmering water, without touching the water. Whisk continuously until thick and foamy and at least 74°C, then remove promptly from heat without boiling. Pour into the warm pudding’s hole until it overflows and coats the pudding, and serve immediately.
Step 6
For the cooked-fruit alternative, replace the combined 120 g raisins and sultanas with 120 g well-drained prepared fruit in syrup, cut small; or use 60 g dried grapes and 60 g drained fruit in syrup. The 30 g candied citron may instead be a mixture of 15 g candied citron and 15 g candied orange. Retain the other quantities, layers, custard, water-bath cooking and zabaione method in each version. Refrigerate leftovers within 2 hours at 4°C or colder and use within 2 days.
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