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Zabaglione |
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Serves: 2
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Category: Spoon Desserts
In Italy, zabaglione (pronounced tsah-bahl-yo-neh; the g is silent) is a sweet, creamy, egg-based dessert, often served as a strength-building tonic for someone suffering from a cold or other ailment. Illness or no illness, it is a delicious dessert on its own or as a sauce for fruit or cake.
Zabaglione should be eaten as soon as it is made, or it can collapse. To make zabaglione ahead of time, see the recipe for chilled zabaglione that follows.
3 large eggs yolks
3 tablespoons sugar
3 tablespoons dry or sweet Marsala or vin santo
1 In the bottom half of a double boiler or in a medium saucepan, bring about 2 inches of water to a simmer.
2 In the top half of the double boiler or in a heatproof bowl that fits comfortably over the saucepan, beat the egg yolks and sugar with a hand-held electric mixer on medium speed until light, about 2 minutes. Blend in the Marsala. Place the mixture over the simmering water. (Do not allow the water to boil, or the eggs will scramble.)
3 While it warms over the simmering water, continue to beat the egg mixture until it is pale yellow and very fluffy and holds a soft shape when dropped from the beaters, 3 to 5 minutes.
4 Spoon into tall goblets and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Zabaglione comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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