Zabaione (Zabaglione) Recipe

From Dorothy McNett's Recipe Book.

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Zabaione (Zabaglione)

From Dorothy McNett's recipes at www.dorothymcnett.com. It appears this fluffy type dessert originated inand around Venise several hundred years ago and was served with fresh fruits and crispy cookies, etc.

6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
pinch of ground cinnamon
1/4 teaspoon vanilla

Heat a large saucepan or dutch oven with water, such as a double boiler. In meantime, using an electric beater or a heavy whisk combine the egg yolks, sugar, Marsala , cinnamon and vanilla in a stainless steel mixing bowl. (one that would set comfortably over the pan of boiling water.) Beat about 2 - 3 minutes to make it very light and fluffy. Reduce the boiling water to a medium simmer and place the mixing bowl over, making sure the bottom of the mixing bowl is not touching the hot water but is about 1 inch or so above it. Still using the electric beater or your heavy whisk, beat the egg mixture while it is warming and continue to cook and beat for about 4 - 5 minutes or until "custard" is hot, smooth and starting to set up a bit. Remove from heat, allow to stand about 5 minutes and up to 10 minutes, whisking often, to cool it down a bit. Spoon into serving cups or stemmed glasses. Serve warm, or allow to cool and serve with fruits and cookies.
Or cook in microwave: beat everything together in glass or ceramic batter bowl. Cook 1 minute, beat about 1 minute, and cook another 1 minute and beat well, adding 30 seconds more if needed.

Recipe created 2015-08-10.

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