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.
MAKE-AHEAD ZABAGLIONE WITH AMARETTI
Steps:
- Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.
SPICY ZABAGLIONE WITH STRAWBERRIES AND CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
- For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
- Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.
YOGURT PARFAITS WITH CRUSHED STRAWBERRIES & AMARETTI
Get the taste of summer with this sophisticated dessert that is low fat and easy to make
Provided by Jennifer Joyce
Categories Dessert, Dinner
Time 10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a small bowl, mix the strawberries with half the sugar, then roughly mash them with a fork so they are juicy. Mix the remaining sugar into the yogurt, then layer up 6 glasses with amaretti biscuits, yogurt and strawberries.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE
Categories Milk/Cream Food Processor Egg Dessert Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
- For filling:
- Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
- Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
- Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
- Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
AMARETTO ZABAGLIONE
Provided by Diane Rossen Worthington
Categories Milk/Cream Egg Dessert Quick & Easy Amaretto Summer Chill Simmer Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
- (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
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
ZABAGLIONE WITH STRAWBERRIES AND AMARETTI CRUMBS
Steps:
- Bring water to a boil in the bottom of a double boiler. Whisk the yolks with the sugar until the mixture turn light yellow color and the sugar is totally incorporated. Add the Marsala slowly, mixing steadily. When the water is boiling, turn off the heat and set the pan with the yolk mixture over it. Continue whisking the mixture constantly until it is very thick and fluffy (about 5 minutes). Let it cool completely before adding the cream. Whip the cream with the sugar until it is thick but soft. Gently, fold the zabaglione into the cream. Wash the strawberries and carefully cut them in quarters. Add the sugar and balsamic vinegar and le it sits for 10 minutes. Mix everything together until the sugar is totally dissolved. To assemble the desserts 1 cup of amaretti crumbs Fill a brandy cup half way with the strawberries. Add the zabaglione to the top. Garnish with amaretti crumbs.
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
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