ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
CHEF JOHN'S ZABAGLIONE
In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g
ZABAGLIONE WITH FRESH STRAWBERRIES
Steps:
- Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
- Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
- Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
- Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
- Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.
STRAWBERRIES WITH ZABAGLIONE
Provided by Shelley Wiseman
Categories Mixer Dessert Cocktail Party Quick & Easy Wedding Strawberry Anniversary Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Divide strawberries among 6 stemmed glasses.
- Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
- Spoon over strawberries and serve immediately.
CHILLED STRAWBERRY & PIMM'S ZABAGLIONE
Zabaglione with English twist
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 2h25m
Number Of Ingredients 8
Steps:
- Hull and roughly chop the strawberries, then put them in a bowl and sprinkle with sugar and a few drops of angostura bitters. Toss and set aside for 2-4 hours.
- Put the gelatine into a small bowl of cold water and leave for 5 minutes until soft. Pour 3 tbsp of the Pimm's into a small saucepan and gently heat. Squeeze water from the gelatine, add the gelatine leaves to the hot Pimm's and whisk furiously until dissolved. Keep warm.
- Bring an inch or two of water to a bare simmer in a saucepan that will take a large mixing bowl without the bottom of the bowl touching the water.
- Put the egg yolks and sugar into the mixing bowl (off the heat). Using electric beaters, whisk for about 3 minutes, until thick and pale. Pour in the remaining neat Pimm's and beat for a further minute. Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled in volume and looks like the head on a glass of Guinness.
- Slide off the heat, pour in the gelatine mixture and beat for 1 minute. Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
- Whip the cream into soft peaks then whisk it into the cooled zabaglione. Spoon into 4 large wine glasses, leaving an inch or so at the top for the strawberries. Cover loosely and refrigerate for at least 2 hours. Just before serving, spoon the strawberries and their juices into the top of the glasses.
Nutrition Facts : Calories 417 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.13 milligram of sodium
STRAWBERRIES WITH ZABAGLIONE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 4
Steps:
- Divide the strawberries and 1 tablespoon of the Marsala between 2 goblets and let the strawberries macerate for 15 minutes. In a metal bowl whisk together the eggs and the sugar, set the bowl over a saucepan of simmering water, and whisk the mixture until it begins to thicken. Whisk in the remaining 1 tablespoon Marsala, continue to whisk the mixture until it is thick and foamy and registers 160°F. on a candy thermometer, and spoon the zabaglione over the strawberries.
MARSALA ZABAGLIONE WITH STRAWBERRIES
This was my friend's favorite dessert growing up. Zabaglione is an Italian dessert custard served hot. This dish is not so much about the ingredients bu the preparation.
Provided by sofie-a-toast
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Before hand, chill 4 serving cups (I like using cocktail glasses).
- Bring 2-3 inches of water in a medium saucepan to a steady simmer.
- In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
- Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
- At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.
Nutrition Facts : Calories 230.7, Fat 9, SaturatedFat 3.2, Cholesterol 368.9, Sodium 18.1, Carbohydrate 27, Sugar 25.4, Protein 5.4
RUM ZABAGLIONE WITH STRAWBERRIES AND AMARETTI
Juicy, ripe strawberries and crunchy, almondy amaretti biscuits topped with lusciously boozy zabaglione. (I love finding descriptive adjectives for these bloody things! ;-))
Provided by evelynathens
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
- Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
- Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
- Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.
- Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.
- Remove bowl from pan and beat 1 minute longer.
- Spoon zabaglione into goblets and sprinkle with remaining amaretti.
- Serve immediately.
Nutrition Facts : Calories 227.6, Fat 7, SaturatedFat 2.5, Cholesterol 314.7, Sodium 14.3, Carbohydrate 23.9, Fiber 1.8, Sugar 20.1, Protein 4.7
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