 |
|
Zabaglione
[zah-bahl-YOH-nay] is a simple
Italian dessert made of egg yolks, sugar and Marsala wine and served warm. The
French refer to this as Sabayon and it is used as a dessert or a sauce. Other
variations include the addition of whipped egg whites to lighten the dish, as well as a
frozen version.
History
Zabaglione is said to have
been invented in the 16th Century in Florence, Italy in the court of the Medici.
This dessert is classified as a "caudle" rather than a custard. A
"caudle" is a sauce used as a custard to fill pies or tarts. The original
pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks. (Reference:
Alan Davidson, Companion to Food).
Serves: 6
I N
G R E D I E N T S
8 large egg yolks
1 cup confectioners' (powdered) sugar
1/2 cup of dry Marsala (or Sherry)
I
N S T R U C T I O N S
Place the egg yolks and the sugar in
top of a double boiler and place on top of the bottom of the boiler. The water should be
lightly boiling and the should not be touching the bottom of the top of the boiler. (You
can also use a bowl over a large pot of boiling water. )
Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and
continue to cook the mixture until it has doubled in volume Use an instant-read
thermometer to insure the mixture has reached 140°F. Beat the mixture for
additional minute or two.
Serve the zabaglione immediately. This dish looks quite elegant served in long
stemmed wine or parfait glasses.
Other
Recipes That Use Egg Yolks
|
|
|
Other Custard Desserts
Flan, Creme Caramel, Creme Brulee, and
Pots de Creme are all variations on an egg custard.
Each of these desserts uses a combination of eggs and milk or cream. Creme Caramel
and Flan have a layer of caramel that is on top of the custard once it is inverted onto a
plate. The Creme Brulee custard is cooked then chilled. A thin layer of
sugar is sprinkled on top then crystallized with a hot "salamander" or cooking
torch, or under a broiler. Pots de Creme is very rich using egg yolks and cream with
a variety of flavorings form simple vanilla to mocha, pumpkin, or lime. This dessert is
served in a small lidded pot that bears the same name as the dessert.
the perfect pot de creme cup
Book Selection
Debbie Puente's Elegantly Easy
Creme Brulee and Other Custards. "At last, crème brûlée has been
demystified. Debbie Puente has taken the complexity out of making this delicious delicacy
and has compiled seventy irresistible recipes--a wide variety of silken and sinfully rich
desserts that are guaranteed to surprise and delight your palate.  |
