hector’s take on ROSE’S heavenly CAKES: Zach’s La Bomba (page 285) uses the following:

1- an induction stove to cook the sabayon.  set at minimum power, induction heat control is ultra accurate and responsive; i don’t use a hot water bath!

2- the sabayon is infused with tea made from papaya leaf vanilla bean tisane!

3- the fresh passion fruit puree is enhanced with la cuisine passion french arome:

4- a giant ballon whisk is essential for mixing the sabayon, and for folding the many stages of this dessert.  i wrap the used balloon whisk with my favorite plastic wrap and keep it in the refrigerator till i am ready to lick it clean!

5- the cake component has been substituted.  i am using mac nut succes (a type of dacquoise) instead of flourless chocolate souffle.