| 1 |
To assemble the cake, cut the sponge cakes into three 9" circles and then cut each circle in half horizontally, to make six thinner 9" circles. You will need only 5 layers for this cake. Freeze the extra cake pieces to use in trifles. |
| 2 |
Put a cake circle in the bottom of a 9" springform pan. Top the cake layer with 1-1/4 cups of zabaglione. Continue layering cake and zabaglione in this manner, ending with a layer of cake. You will have 5 layers of cake and 4 layers of zabaglione. |
| 3 |
Refrigerate the cake for 1 to 2 hours to allow it to set. Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the springform. |
| 4 |
Put the heavy cream and the sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Frost the sides and top of the cake. Decorate the top with chocolate shavings and the sides with the crushed amaretti. |
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