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!
Let's cook with our recipes!
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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