1110 TwentyFirst St.
Washington, D.C. 20036
Pastry Chef - Gianluigi Dellaccio
Peach Marmellade with
Vanilla Whipped Cream and
Peach Moscato Zabaglione Cream
(For the Peach Marmellade)
1) 10 ½ oz. Peaches
2) 10 ½ oz. Sugar
(For the Peach Moscato Zabaglione
1) 3 ½ oz. Egg Yolks
2) 7 oz. Peach Sauce
3) 3 ½ oz. Moscato
4) 3 ½ oz. Heavy Cream
5) 1/8 oz. Lemon Juice
6) 3 ½ oz. Whipping Cream
7) ½ Vanilla Bean (scrapings of insides of beans)
(Vanilla Whipped Cream - a separate item)
(The Peach Marmellade)
1) Cook the peaches with the sugar until the peaches are very soft.
2) Strain the peaches and set both the peaches and the leftover juices
(The Peach Moscato Zabaglione
1) Mix all of the ingredients (except the whipping cream) in a double boiler.
2) Using a hand mixer or a whisk, whisk the ingredients together until firm.
3) Whip the whipping cream separately and then fold it into the zabaglione
1) Place one tablespoon of peach marmalade in the bottom of a martini
glass, then place one layer of vanilla whipped cream over the marmalade
and cover with one layer of Peach Moscato Zabaglione.
2) The top two layers should be equal amounts of each.
(For the Cake)
1) 1/2 cup Unsalted Butter - cut into pieces
2) Pinch of Salt
3) 15 oz. Bittersweet Chocolate - preferably Vairhona - chopped
4) 4 Egg Whites
5) 1/2 cup Granulated Sugar
For the Garnish
1) 1 1/2 cups Heavy Whipping Cream
2) 1 tbs. Confectioner's Sugar - sifted
3) 2 cups Chocolate Sauce
4) Candied Citrus Peel (optional)
(For the Cake)
1) Preheat oven to 400 deg. f.
2) Lightly butter and sugar eight 3-inch disposable aluminum tins 2 inches
3) In a heavy large saucepan, melt the butter with the salt over low heat.
4) Add the chocolate and stir over low heat until the chocolate is melted
and the mixture is smooth. Be careful not to burn the chocolate.
5) Let cool to room temperature.
6) In a large bowl, beat the egg whites until foamy, then gradually beat in
the sugar until stiff glossy peaks form
7) Fold the egg whites into the cooled chocolate. Do not overmix or the
batter will lose volume.
8) Fill a pastry bag with batter and pipe into tins, filling each just over
9) Bake for 4 to 5 minutes. (It's important that the cakes are baked just
before serving so the texture is correct. However, they can be made
ahead and frozen before baking. Remove from the freezing at least 1
hour before baking.)
(For the Garnish)
1) In a deep bowl, whip the cream with the confectioner's sugar until stiff
2) Fill a pastry bag fitted with a star tip and pipe rosettes of the cream
around the outer circle of the plates.
3) Cut the orange peel into 1-inch strips and place 2 pieces crisscrossed
between the rosettes, if you like.
4) Turn the warm cakes out into the center of the plates and pour chocolate
sauce over the top and around the sides.
Other Desserts at Galileo
Bread Pudding and Ice Cream - Left
Souffle with Sorbet - Right