Zabaglione

Name: Zabaglione
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 egg yolks; 79 milliliters sugar; 177 milliliters Marsala wine; 1 teaspoon grated lemon peel; 1 serving Ground cinnamon; 1 serving Vanilla extract; 237 milliliters heavy cream, whipped; 1 serving Strawberries, raspberries, or biscotti

Zabaglione is a gluten free and lacto ovo vegetarian recipe with 6 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 295 calories, 4g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes roughly roughly 45 minutes. A mixture of egg yolks, sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Zabaglione, Zabaglione, and Chocolate Zabaglione are very similar to this recipe.

Instructions

Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Bowl

Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture.

Ingredients you will need

Vanilla Extract

Lemon Peel

Cinnamon

Egg Yolk

Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

Ingredients you will need

Marsala

Vermouth

Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water.

Ingredients you will need

Custard

Water

Equipment you will use

Bowl

Frying Pan

Pot

Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it.

Ingredients you will need

Custard

Water

Equipment you will use

Whisk

Whisking traps air in the yolks for a light, fluffy mixture.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

Ingredients you will need

Custard

Sauce

Equipment you will use

Whisk

Pot

Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes.

Ingredients you will need

Custard

Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ingredients you will need

Whipped Cream