Zabaglione Food

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ZABAGLIONE



Zabaglione image

Make and share this Zabaglione recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 6-8

Number Of Ingredients 4

5 large egg yolks
5 tablespoons sugar
12 tablespoons sweet marsala wine
to taste ladyfingers or to taste Savoiardi cookie, for serving

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



Zabaglione With Berries image

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



Zabaglione image

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

5 egg yolks
4 tablespoons sugar
1/2 cup marsala

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



Zabaglione image

Provided by Tyler Florence

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
1/4 cup dry Marsala wine
8 long-stemmed strawberries

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



Cold Zabaglione image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 5

2 egg yolks
2 tablespoons sugar
3 tablespoons Prosecco
1/3 cup whipping cream
Semisweet chocolate shavings, for garnish, optional

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.

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