Some desserts have a way of transforming any gathering into an unforgettable experience, blending elegance with a dash of playfulness. A Cornmeal Cake Trifle with Sabayon and Candied Kumquats is one such creation, combining the rustic warmth of cornmeal cake with the luxurious richness of sabayon and the vibrant zing of candied kumquats.
Each layer is a delightful contrast—the tender, subtly sweet cornmeal cake against the velvety sabayon and the bright, citrusy kumquats. The trifles’ layers create a stunning visual appeal, while the flavors dance together in perfect harmony. This dessert is as much a feast for the eyes as it is for the taste buds.
What makes this trifle truly special? The balance of textures and the unexpected burst of flavor from the kumquats. It’s a dessert that captures the essence of both indulgence and freshness, making it ideal for those who appreciate a combination of sophistication and fun. Whether for a special celebration or an elegant end to a dinner party, this Cornmeal Cake Trifle is bound to leave a lasting impression.
Let’s create a Cornmeal Cake Trifle with Sabayon and Candied Kumquats that brings an element of surprise and elegance to your dessert table!
Cornmeal Cake Trifle with Sabayon and Candied Kumquats
Equipment
- 9-inch round cake pan
- Small saucepan
- Medium heatproof mixing bowl
- Stand mixer or hand mixer with whisk attachment
- Kitchen torch
Ingredients
Candied Kumquats
- ⅔ cup granulated sugar
- 1 cup fresh kumquats
- 1½ cups water, divided
Marinated Oranges
- 3½ lb oranges
- 3 tbsp fresh lemon juice
- ¼ tsp kosher salt
- ¼ cup granulated sugar
Italian Meringue
- ⅛ tsp kosher salt
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ⅓ cup water
- 3 large egg whites, at room temperature
Citrus-Cornmeal Cake
- 1 cup granulated sugar
- Cooking spray
- ½ cup fine yellow cornmeal
- 1¼ cup all-purpose flour
- ¼ tsp kosher salt
- ½ cup buttermilk
- 1 tsp grated blood orange zest
- 2 tsp baking powder
- 2 large eggs
- 1½ tsp grated lemon zest plus 1 tablespoon fresh lemon juice
- 1 tsp vanilla extract
- ½ cup unsalted butter
Prosecco Sabayon
- 8 large egg yolks
- ⅛ tsp kosher salt
- ½ cup heavy cream
- ⅔ cup granulated sugar
- ⅔ cup Prosecco or other sparkling white wine
Instructions
- Boil kumquats in water, drain, and set aside.
- Heat sugar and water until dissolved, add kumquats, and cook on low heat until translucent (4–6 minutes).
- Drain and reserve syrup.
- Segment oranges, collecting juice.
- Mix juice with sugar, lemon juice, and salt.
- Marinate orange segments in the mixture for at least 2 hours.
- Drain before use. Preheat oven to 350°F.
- Prepare a 9-inch round pan with cooking spray and parchment.
- Mix dry ingredients in one bowl, wet ingredients (eggs, buttermilk, zests, lemon juice, vanilla, melted butter) in another.
- Combine, pour batter into pan, and bake 24–28 minutes.
- Cool completely before slicing.
- Whisk egg yolks, sugar, salt, and Prosecco over simmering water until thick and tripled in volume (5–8 minutes).
- Chill in an ice bath, then fold in whipped cream and refrigerate.
- Heat sugar, water, and salt to 240°F.
- Beat egg whites with cream of tartar to soft peaks.
- Gradually add sugar syrup while mixing, then beat until stiff and glossy.
- Layer sabayon, halved cake slices, marinated oranges, and candied kumquats in a trifle dish, repeating layers.
- Top with sabayon and meringue.
- Toast meringue with a torch and serve immediately or chill for up to 12 hours.
Notes
- Reserve the kumquat syrup to drizzle over yogurt, pancakes, or cocktails for added flavor.
- Ensure the sabayon bowl doesn’t touch the simmering water to prevent curdling.
Nutrional Information:
Calories: 403 || Total Fat: 12g || Carbohydrates: 67g || Protein: 5g
What To Avoid While Making this Recipe?
- Untoasted meringue lacks the visual and textural appeal of the caramelized exterior.
- Unripe citrus can taste bitter, disrupting the dessert’s sweet-tart balance.
- Undercooked sugar syrup or improperly whipped egg whites can result in a meringue that is grainy or lacks stability.
- Assembling the trifle with warm cake or sabayon can cause layers to collapse and textures to become soggy.