Every Christmas, while I cook for my family and friends, I wonder how many people are doing the same, and I feel we are all connected through a single purpose: showing our love through cooking. In Italy, Christmas is a big deal and the table is literally overloaded with food. We do have amazing recipes for Christmas cakes, but this cake can be easily added to the menu without sacrificing any other dessert. It is tradition here to have meals of at least four courses and many desserts.
In this cake I use an Italian eggy liqueur called VOV, which is basically a mixture of Marsala and eggs and can be considered the Italian version of eggnog. A note: the base recipe for this sponge cake is the same as for the Lemon and Mascarpone cake; the recipe is so versatile you can add new ingredients every time.