ZABAGLIONE
Make and share this Zabaglione recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 6-8
Number Of Ingredients 4
Steps:
- TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
- With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.
- Add the Marsala and set the bowl over the simmering water.
- Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
- TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
- An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
- Serve immediately.
Nutrition Facts : Calories 111, Fat 3.8, SaturatedFat 1.4, Cholesterol 174.8, Sodium 8.3, Carbohydrate 11.8, Sugar 10.8, Protein 2.3
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.
ZABAGLIONE
This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two.
Provided by Julesong
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Beat the egg yolks and the sugar with a wire whisk until creamy.
- Place in the top of a water-filled (about 1. 5") double boiler, over high heat.
- Add the Marsala and continue to whip (don't stop whipping, or it will get lumpy!) until the zabaglione thickens- be careful not to overcook it, but you want it to be able to form soft peaks.
- (Alternately, if you have a gas stovetop and a round-bottomed copper bowl with a handle, you can beat it over the flame until cooked and frothy.) Pour into a parfait glass (they let it ooze over the rim at 13 Coins, like a volcanic eruption of wonderfully molten custard) and serve hot!
Nutrition Facts : Calories 938.7, Fat 20.3, SaturatedFat 7.3, Cholesterol 944, Sodium 66.3, Carbohydrate 69.2, Sugar 55.5, Protein 12.6
ZABAGLIONE
Steps:
- Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.
- Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
COLD ZABAGLIONE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
People also searched
More about "zabaglione food"
MARCELLA HAZAN'S COPPER ZABAGLIONE POT - SMITHSONIAN INSTITUTION
From si.edu
SAMAA’S KITCHEN - UPDATED JANUARY 2025 - YELP
From yelp.com
ZABAGLIONE RECIPE | BOB BLUMER - FOOD NETWORK
From foodnetwork.com
ZABAGLIONE RECIPE | DELIA SMITH
From deliaonline.com
THIRTEEN FLAVORS | WARRENTON VA - FACEBOOK
From facebook.com
ZABAGLIONE STEP-BY-STEP, PLUS 3 RECIPES - FOOD & WINE
From foodandwine.com
ITALIAN ZABAGLIONE RECIPE - INSIDE THE …
From insidetherustickitchen.com
ZABAGLIONE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
ZABAGLIONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZABAGLIONE RECIPE (JUST 3 INGREDIENTS) | THE KITCHN
From thekitchn.com
ZABAGLIONE – ITALIAN WARM CUSTARD & FRUIT DESSERT
From allspiceblog.com
ZABAGLIONE RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST 10 MEXICAN RESTAURANTS NEAR WARRENTON, VA 20186 - YELP
From yelp.com
THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
From restaurantji.com
ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE
From recipesfromitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love