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Italian Recipes -
Dessert
Zabaione Recipe
Zabaione is the probably one of the most important dessert in our country... it is a delicate, liquid custard made from eggs and Marsala; it can be served as is, in little cups, with cookies and such, as a dip, or served over other desserts. In short, a tasty and versatile dessert...
First Step: Trought an electric hand blender beat the egg yolks with the sugar in a medium sauce pan until fluffy and light yellow. Be carefull to use the medium-high speed. It is also possible to beat the eggs with a wire whisk, but it is much more difficult.Second Step: Add the Marsala wine without stopping to mix the batch.
Third Step: After mixing in the Marsala set the sauce pan in an other pan with simmering water or on the top of a double boiler. You should never stop mixing from when you start until it is ready!.
Fourth Step: Beat the sauce for about 10 minutes while holding the saucepan in the water. Remember, the water doesn’t have to boil!!
Fifth Step:The zabaione is ready when the cream has doubled in volume and it is fluffy and soft.Serve it immediately accompanied with dry biscuits.
Chef's Suggest:A good preparation of the Zabaione comes at first from the freshness of eggs, but also from the temperature of water...it must never boil!BE CAREFULL!
Bon Appetit!
