Popular Features:
View Cart

Zabaglione

 
Zabaglione
zabaglione-with-raspberries
photo credit: driscolls
[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).
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

Instructions

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

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • La Cereza Picante Margarita

    Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.