6      eggs, separated
1-½  cups sugar
½    cup potato starch
½    cup matzah cake meal
¼    cup orange juice
¼    cup sweet wine
juice and grated peel of 1 lemon
pinch of salt

Zabaglione (recipe follows)

8  ounces chocolate, melted
1   pint fresh strawberries, washed and sliced

Preheat the oven to 350 degrees. In a large bowl, beat the eggs yolks, adding sugar in a slow stream.  Continue beating until light and fluffy.
Combine the potato starch and matzah cake meal and set aside.  Combine the orange juice, wine, and lemon juice and peel.  Add the potato starch mixture to the egg yolk mixture alternately with the orange juice mixture, blending thoroughly.
Beat the egg whites with salt until soft peaks form.  Gently fold the whites into the egg yolk mixture.  Pour this batter into an ungreased 10-inch tube pan.  Bake for 40 minutes, or until a toothpick inserted in the cake comes out dry.  Remove the cake from the oven immediately invert the pan and let it cool.  Loosen the sides and center of the cake with a sharp knife and unmold onto a cake plate.  While the cake cools, prepare the zabaglione and melt the chocolate.  Serve slices of pan di spagna with zabaglione.  Drizzle with melted chocolate and garnish with sliced strawberries.

Zabaglione

6        eggs yolks
¼      cup sugar
2/3    cup sweet wine

Using a wire whisk, beat the eggs yolks and sugar until light and fluffy.  Gradually add the wine, beating constantly.  Place in the top of a double boiler over simmering water and continue beating vigorously until the mixture foams and begins to thicken, be careful not to overcook.  Serve hot or cold.

1    cup matzah farfel
1    tablespoon matzah cake meal
1    cup sugar
¼   teaspoon salt
¼   pound unsalted margarine, melted
1    egg
1    teaspoon vanilla extract or 1 tablespoon orange juice
½   cup ground almonds

Preheat the oven to 325 degrees.

In a large mixing bowl, combine the matzah farfel, matza cake meal, sugar, and salt and mix well.  Pour the margarine over the farfel mixture and blend until the sugar dissolves.  Add the egg and vanilla or orange juice and blend.  Mix in the almonds.  Chill for 15 minutes.
Line a baking sheet with foil and drop the farfel mixture by teaspoons onto the foil, about 2 inches apart.  Bake for 8 to 10 minutes, or until golden brown.  Cool completely before lifting from the foil.

½   pound unsalted butter or margarine
1    cup
2    eggs
2    cups matzah meal
½   teaspoon salt
1    teaspoon cinnamon
8 ounces semisweet chocolate, chopped
¼   cup chopped walnuts
½   cup orange juice
1   tablespoon orange zest

Preheat the oven to 375 degrees. In the bowl of an electric mixer, beat the butter and sugar  until fluffy.  Add the eggs and blend thoroughly.  Combine the matzah meal, salt, cinnamon, chopped chocolate, and walnuts.  Add the matzah meal mixture to the butter mixture alternately with the orange juice and zest.
Drop the batter by teaspoons, 2 inches apart, onto a foil-lined and oiled baking sheet.  Bake for 8 to 10 minutes, or until golden brown.  Cool on a rack.