Best 2 Traditional Zabaglione Recipes
Zabaglione is an Italian dessert or beverage made with egg yolks, sugar, and sweet white wine, traditionally Marsala. It can be served warm or cold and is often flavored with spices such as cinnamon, nutmeg, and vanilla. Zabaglione is a classic Italian dessert that is sure to impress your guests. This versatile dish can be served as a dessert, an aperitif, or even a breakfast dish. It is also a great way to use up leftover egg yolks. This article provides three different recipes for zabaglione, including a traditional version, a modern twist, and a vegan alternative. Whether you are a fan of classic Italian desserts or are looking for something new to try, you are sure to find a zabaglione recipe in this article that you will enjoy.
Here are our top 2 tried and tested recipes!
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
TRADITIONAL ZABAGLIONE
This traditional Italian Custard desert is amazingly delicious and simple. Not only that, but it's so versatile. The reason why I love this recipe and am posting it is b/c I want you all to make up your own. This recipe is best served w/ fresh fruit, berries especially. It can be served warm and cold. I prefer it cold b/c it can tend to have an "eggy" taste warm. When served warm it is more of a sauce. When cold, it is quite thick, almost like a Creme.
Provided by Curb Side MD
Categories Dessert
Time 15m
Yield 3 cups, split., 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
- In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
- Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
- Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
- Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
- Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
- Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
- Chill for 3-6 hours.
- Once chilled and firm, place the fresh berries on top of the custard and serve.
- Enjoy!
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your zabaglione.
- Make sure your eggs are at room temperature before you start cooking. This will help them to whisk up more easily and create a smoother zabaglione.
- Use a heavy-bottomed saucepan to cook your zabaglione. This will help to prevent the eggs from curdling.
- Cook your zabaglione over medium-low heat, stirring constantly. This will help to prevent the eggs from curdling and ensure that the zabaglione cooks evenly.
- Don't overcook your zabaglione. It should be thick and creamy, but not too thick or grainy.
- Serve your zabaglione immediately. It is best enjoyed warm and fresh.
Conclusion:
Zabaglione is a classic Italian dessert that is easy to make and always a crowd-pleaser. With its rich, creamy texture and sweet, nutty flavor, it is the perfect way to end a special meal. Whether you serve it on its own or use it as a topping for fruit, ice cream, or cake, zabaglione is sure to be a hit. So next time you are looking for a delicious and elegant dessert, give zabaglione a try.
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