Ingredients

• 5 egg yolks
• 1 3/8 cups superfine sugar
• 1/2 teaspoon grated lemon zest
• 5 egg whites
• 1 teaspoon vanilla
• 1 1/4 cups flour, sifted
• 1/2 cup creme de cacao
• 1/2 cup rum
• 6 egg yolks
• 4 tablespoons superfine sugar
• 4 teaspoons water
• 1 cup marsala
• 1/2 teaspoon almond extract
• 1 1/2 cups heavy cream, whipped
• 4 marrons glace

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Instructions

1. Preheat oven to 375 degrees F.
2. Beat egg yolks with sugar and vanilla in a warm bowl. Add lemon zest. Stiffly beat egg whites. Fold into egg yolk mixture. Fold in flour. Spread mixture onto an 8 by 10-inch baking sheet. Bake for 25 minutes. When cool, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum.
3. Place sugar, egg yolks, water, and marsala into double boiler. Add almond extract and whisk for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream.
4. In the bottom of a greased mold, place marrons, then add 1/3 of zabaglione mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours.
5. To serve, dip mold into hot water and invert onto dish.