Saturday 16 March 2013

Zabaglione Recipe

Today's recipe is for a true Italian classic, Zabaglione. A light egg mousse flavoured with wine and served accompanied by Amaretti biscuits.

Very elegant, very decadent to eat but truly easy to make once you know how.


Serves: 4
Zabaglione: Italian dessert of an egg mousse flavoured with wine and served in a glass with amaretti biscuits.


4 egg yolks
50g (1/4 cup) caster sugar
4 tbsp Marsala, Madeira or sweet sherry
amaretti biscuits, to accompany


Combine the egg yolks and sugar in a large, heat-proof bowl. Whisk with an electric whisk until pale and thick.

Gradually add the wine, 1 tbsp at a time, whisking well after each addition.

Now set the bowl over a pan of gently simmering water (make certain the bowl does not touch the water surface) and continue whisking for about 6 minutes or until the mixture thickens. When ready, the beaters, when lifted, should leave a thick trail on the surface of the mixture. The mixture needs to be thick to be proper zabaglione.

When done, pour the zabaglione into four warmed, long-stemmed, glasses and serve immediately accompanied by amaretti biscuits for dipping.

For a chocolate version of this dessert, whisk 2 tbsp unsweetened cocoa powder into the base mixture along with the wine.

Zabaglione can also be served as a dessert to accompany cooked fruit.

For more classic Italian recipes, see the Celtnet recipes from Italy home page.

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