Cornmeal Cake Trifle with Sabayon and Candied Kumquats
A masterpiece of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with a sweet, crisp peaks of toasted Italian meringue. The flavor of the Prosecco will come through strongly in the sabayon, so choose a quality bottle. To easily trim the cake layers to fit, invert the trifle dish and trace its border on parchment paper to create a guide.