by carrie
Christmas, Dessert, Easter, Italian, New Year, Spring, Summer, Valentine's Day, Winter
Description
This creamy concoction is poured and dolloped over fruit or cookies. There’s no baking no waiting. It can be finished in 20 minutes.
Note: It is also written as: Zabaione, Sabayon, Zabajone, Sambayon, Sabjon.
I like to serve zabagloine with amaretti cookies that have an incredible crunch that goes well with this dessert.
You can prepare it ahead of time and stick it in the fridge until you are ready to serve.
Servings
6
Ingredients
6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 teaspoon grated lemon peel
Vanilla extract
1 cup heavy cream, whipped
For topping or layering: strawberries, raspberries, or biscotti
Preparation
1. Bring a half pot of boiling water to a simmer and reduce the heat to low.
2. Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. This is the bowl that will go over the simmering water.
3. Add grated lemon peel and a drop of vanilla extract to the yolk mixture.
4. Set the bowl containing the egg mixture over the pot of water.
Note: The bottom of the bowl should not touch the water.
5. Whisk the custard mixture gradually adding in the Marsala wine until it is all in.
Note: Make sure that the water does not boil and remains at a simmer.
6. Whisk for about 10 minutes until the mixture more than doubles and froths up.
7. Once it reaches a thicker consistency like a mousse remove the bowl from the boiling water and continue whisking for a bit to prevent the custard from sticking to the sides.
8. You can serve the custard warm or cold.
Note: If you want to serve it cold you can set it aside to cool and whisk heavy cream into whipped cream and gently fold it into the custard.
9. To assemble ladle the custard into individual dishes over fruit or biscotti.
