Best 2 Cold Zabaglione Recipes
Zabaglione is a classic Italian dessert that combines egg yolks, sugar, and sweet wine, typically Marsala, into a rich, creamy custard. This versatile dish can be served warm or cold, making it a perfect choice for any occasion. In this article, we're sharing two delicious recipes for zabaglione: a classic warm zabaglione and a refreshing cold zabaglione. Whether you prefer your zabaglione warm and comforting or chilled and light, we have a recipe that you'll love. So gather your ingredients and let's get started on creating this delectable Italian treat!
Check out the recipes below so you can choose the best recipe for yourself!
COLD ZABAGLIONE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
COLD ZABAGLIONE
Make and share this Cold Zabaglione recipe from Food.com.
Provided by jptr13
Categories Dessert
Time 14m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass.
- Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool.
- Then whisk the whipping cream and fold into the egg mixture.
- Pour into 2 glasses and serve.
Nutrition Facts : Calories 325.9, Fat 18.7, SaturatedFat 10.6, Cholesterol 220.3, Sodium 28, Carbohydrate 17.2, Sugar 13.6, Protein 3.3
Tips for Making Cold Zabaglione:
- Choose Fresh Ingredients: Use fresh eggs and high-quality Marsala wine for the best flavor.
- Whisk Continuously: Whisk the egg yolks and sugar over simmering water constantly to ensure a smooth and creamy texture.
- Don't Overcook: Remove the zabaglione from the heat as soon as it thickens to prevent curdling.
- Chill Thoroughly: Chill the zabaglione for at least 2 hours before serving to allow the flavors to develop.
- Serve with Fresh Berries: Top the zabaglione with fresh berries, such as strawberries, raspberries, or blueberries, for a refreshing and colorful dessert.
Conclusion:
Cold zabaglione is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. With its rich and creamy texture and sweet, slightly boozy flavor, it's sure to be a hit with everyone who tries it. Follow these tips and enjoy this classic Italian dessert at home!
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