Monday, May 4, 2009

Recipe: Zabaglione

With summer right around the corner, I crave fruit desserts. Zabaglione is the perfect pairing with fresh fruit and it is easy enough to prepare on a weekday night. You can also make extra to use in tiramisu. Zabaglione is a classic Italian dessert originating in the Piedmont region. Marsala wine is from Sicily and can be found in your local grocery store. Use the extra wine to make creamy chicken marsala.


4 large egg yolks
1/4 cup sugar
1/4 cup dry Marsala wine
Strawberries or other fruit

    Place egg yolks and sugar into a heat-resistant bowl or the top of a double boiler and whisk until foamy and pale yellow. Bring a pot of water to a simmer over medium-low heat. Make sure you don’t have too much water so that it will not touch the bowl. Set the bowl on top of the pot of simmering water and continue whisking the zabaglione. You may want to use an electric mixer if your arm gets tired. Gradually pour in the Marsala while continuing to beat - don't let it boil. You want your eggs to cook slowly so the mixture stays very smooth. Keep whisking for 5-7 minutes until it is thick and yellow. Serve warm or cold with fruit.


    Anonymous said...

    There is a traditional piece of guitar music played while Zabaglione is cooking. It is exactly the correct length to get the time right.
    Does anyone know the music's name?

    capitalcooking said...

    Haven't heard of it.