Cabinet Pudding with Sabayon

Prepare a Genoese cake mixture the same as for No. 3239; pour and spread it on a baking sheet, covered with buttered paper, in a layer half an inch thick, and bake it in a slow oven; when done, remove and invert it on a grate, lift off the paper and let get cold. Wash three-quarters of a pound of candied fruits in hot water, such as pears, apricots, plums, orange peel and cherries; cut them up into quarter-inch dice, and lay them in a vessel; mix with a few crushed macaroons, and pour a few spoonfuls of rum over the whole. Butter and sugar a plain cylindrical mold (Fig. 150), place in its bottom thin slices of the Genoese cake, overlapping each other, and scatter on top a part of the fruits and macaroons; on these lay more slices of cake, then more fruit, proceeding the same as before, and continue the operation until the mold is full. Break ten egg-yolks into a vessel, beat in four ounces of sugar, and add the grated peel of one lemon; mix with a whisk, and dilute this preparation with a quart of cream, then run the whole through a fine sieve. Pour it over the pudding, filling it well, and let it soak thoroughly for several minutes, then place it in a bain-marie and when the water has reached boiling point push it into a slack oven to cook for one hour. Unmold the pudding on a dish, cover it with Madeira Sabayon sauce, and serve more of it separately.

For the Sabayon, put half a pound of sugar and eight egg-yolks in a bain-marie, set it on the fire, and whip the preparation until it becomes frothy, then add half a pint of Madeira or other wine, and continue to whip until the sauce is very light and begins to thicken, then remove it at once from the bain-marie, and serve.