Easy Zabaglione Recipe – Learn Like a Pro :- Zabaglione is credited with being originated in the 16th century in Florence, Italy, at the Medici court, according to The Gourmet Sleuth. This dessert is not categorized as a custard, but as a “caudle.” A “caudle” is a custard-like sauce that’s used to fill pies and tarts. The beverage’s precursor, created before the sixteenth century, was a wine or ale that had been thickened with egg yolks.”
Easy Zabaglione Recipe – Learn Like a Pro
The Time Life The Good Cook series’ Wine volume, which is no longer in print, has the original recipe for zabaglione. We all felt that the original recipe’s 3/4 cup sugar need was far excessive.
Ingredients
Zabaglione custard:
- 6 egg yolks
- 1/3 cup sugar
- 1 teaspoon finely grated lemon zest
- Pinch ground cinnamon
- Drop vanilla extract
- 3/4 cup Marsala
Serve with:
- 1 cup heavy cream, whipped
- Strawberries, raspberries, or biscotti
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Method
Place the ingredients for the custard in a bowl:
Transfer the egg yolks and sugar into a large Pyrex or stainless steel bowl with a circular bottom. To the yolk mixture, add the grated lemon zest, a dash of cinnamon, and a drop of vanilla flavor. Add the Marsala in full.
Set up a double boiler as follows:
Pour half of the water into a pot and heat it until it simmers. To keep the simmer going, lower the heat. Place the bowl with the custard mixture in it over the sink.
In order to thicken the custard mixture, whisk it:
Make sure the water in the saucepan below is barely boiling and not touching the bowl as you whisk the custard mixture. This makes sure the mixture thickens without curdling and is heated gently and evenly. Whisking creates a light, frothy mixture by trapping air in the yolks.
After a few minutes of whisking, the fluid will quadruple in volume, foam up, and turn pale.
Take the bowl out of the pot.
Remove the custard container from the saucepan as soon as the consistency is as desired. The custard, slightly thickened, can be served as a sauce. Extended cooking will result in a custard that is even thicker and more mousse-like in texture. For a minute or two more, keep stirring to keep the custard from adhering to the bowl.
Serve hot or cold:
If serving cold, let the custard chill for about 15 minutes before serving. Otherwise, serve the custard warm.
Using a whisk, carefully mix the whipped cream into the chilled custard. To serve on top, set aside some of the whipped cream.
Spoon the zabaglione into each of the serving bowls. Serve with cookies, such biscotti, fruit, and/or whipped cream.
Nutrition Facts
- Servings: 6
- Amount per serving
- Calories 284
- % Daily Value*
- Total Fat 20g 26%
- Saturated Fat 11g 55%
- Cholesterol 262mg 87%
- Sodium 266mg 12%
- Total Carbohydrate 17g 6%
- Dietary Fiber 1g 3%
- Total Sugars 14g
- Protein 8g
- Vitamin C 8mg 38%
- Calcium 66mg 5%
- Iron 1mg 7%
- Potassium 168mg 4%
