Best 2 Lemon Zabaglione Recipes
Indulge in the delightful symphony of flavors with our exquisite Lemon Zabaglione, a classic Italian dessert that tantalizes the taste buds with its velvety texture and refreshing citrus notes. Crafted with just a handful of simple ingredients, this luscious treat takes you on a culinary journey to the heart of Italy. Discover the art of creating this delectable dessert with our two carefully curated recipes. The first recipe guides you through the traditional method, using a delicate blend of egg yolks, sugar, and Marsala wine, gently cooked over a bain-marie until it reaches a creamy perfection. For those seeking a delightful twist, the second recipe introduces the vibrant flavors of lemon, adding a burst of citrusy freshness to the classic zabaglione. Both recipes yield a luscious dessert that promises to impress your palate and leave you craving for more.
Let's cook with our recipes!
FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE
Categories Milk/Cream Food Processor Egg Dessert Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
- For filling:
- Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
- Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
- Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
- Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
LEMON ZABAGLIONE
Provided by Mary Karlin
Categories Wine Citrus Fruit Dessert Vegetarian Lemon Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a stainless steel bowl and set aside.
- Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.
- Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.
Tips:
- Use fresh ingredients: Fresh eggs, lemon juice, and zest will give your zabaglione the best flavor.
- Whisk constantly: This will help to prevent the eggs from curdling.
- Cook over low heat: This will also help to prevent the eggs from curdling.
- Don't overcook: The zabaglione should be thick and creamy, but not solid.
- Serve immediately: Zabaglione is best enjoyed fresh.
Conclusion:
Lemon zabaglione is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a special treat, give lemon zabaglione a try!
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