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.
MICROWAVE ZABAGLIONE
This is a modification of the classic Italian wine pudding, but updated and simplified by using the microwave instead of a double boiler. It can be served warm or refrigerated. Tastes great alone, but even better over strawberries or other fresh fruit.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 3
Steps:
- Beat egg yolks in large, microwavable bowl until they begin to lighten.
- Add sugar and continue beating until it's thick and pale, about 5 minute.
- Add wine and beat another 5 min or until completely foamy.
- Microwave on high, stopping every 30 seconds to whisk briefly, until thickened and peaks stand on their own. This should take about 4 1/2 minute.
- Serve immediately or refrigerate. If chilled, beat it again right before serving.
Nutrition Facts : Calories 125.6, Fat 3, SaturatedFat 1.1, Cholesterol 124.5, Sodium 7.1, Carbohydrate 17.9, Sugar 17, Protein 1.8
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