Zabaglione

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READY IN: 15mins
Recipe by Charlotte J

My latest quest, is to find recipes to use my egg yolks after making an angel food cake. I'm tired of throwing the yolks out. I found this one from gourmet sleuth. Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. In France, it is called sabayon, while its true Italian name is zabaione or zabaglione. The origin of zabaione is uncertain. I found 2 cities saying it might have originated with them. The first was Turin in the 9th century and Florence, Italy in the 16th century. Thou many years between claims the cities are only 198 miles apart.

Ingredients Nutrition

Directions

  1. Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler.
  2. 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. ).
  3. Use a wire whisk and whip the mixture until it is foamy. (I'm planing to use my electric mixer.).
  4. Then add the Marsala and continue to cook the mixture until it has doubled in volume.
  5. Use an instant-read thermometer to insure the mixture has reached 140 degrees. A MUST.
  6. Beat the mixture for additional minute or two.
  7. Serve the zabaglione immediately.
  8. This dish looks quite elegant served in long stemmed wine or parfait glasses.
  9. I see other recipes will use a savoiardi cookie for garnish.

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