Creme Chatelaine

• 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

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

egg yolks, sugar, lemon zest, egg whites, vanilla, flour, creme de cacao, rum, egg yolks, sugar, water, marsala, almond, heavy cream, glace

Taken from www.foodnetwork.com/recipes/creme-chatelaine-recipe.html (may not work)