I love to bake and cook....all the time.....everyday! I am so comfortable in the kitchen working with food, trying new recipes, creating something that makes people happy and excited to eat it! Unfortunately, there are days when I have no idea what I should make. That is why I get so excited when someone approaches me and asks me to make something new. Pull me out of my comfort zone and put the pressure on a bit. I had a friend ask me make a romantic anniversary dinner for her and her husband. When we were discussing menu options I asked if there was a special dessert that they both loved. She told me of a special dessert they had together in Banff 25 years ago. They both fell in love with this dessert but had not had it since. That special dessert.....Zabaglione!
Zabaglione is a light, creamy, Italian custard, made with very few ingredients. You only need egg yolks, sugar and a sweet wine (usually Marsala). These ingredients are whipped over bowl of simmering water until the mixture is creamy, lightened in color and tripled in volume. It can be served warm or you can fold some whipped cream into it to give it a little more body and refrigerate it. Either way, it is delicious and addictive!
I found a newspaper article written by Mario Batali entitled "The king of custards, Sicilian style" for the Chicago Tribune. It includes Mario's recipe which is a fairly traditional recipe. I strayed only a little from the traditional in that I added fresh vanilla bean paste to the mixture before I began whipping. I can't help myself....I really love vanilla beans! (don't worry....I'm looking into a 12 step program) ;)
Zabaglione is a custard-like sauce, but don't expect it to be thick like a custard. This is a much lighter, creamier sauce that can be the "main" show or can be the accent to a dish. Some ideas for serving your Zabaglione:
serve it in a gorgeous martini or wine glass, topped with fresh fruit
spoon a dollop on top of any fruit pie or tart (as a rich substitute for whipped cream)
layer into any fruit trifle
use in your favorite tiramisu recipe
These are just a few ideas for enjoying your Zabaglione. As you can see, I enjoyed mine with fresh berries and an almond biscotti! I'm just happy that no one was around when I was eating it....licked that martini glass clean!! ;)
So......what will you do with your Zabaglione? Let me know what you make!
Zabaglione with Berries
8 large egg yolks, at room temperature
2/3 cup sugar
1/4 cup marsala
1/2 teaspoon vanilla bean paste
1 cup whipping cream, chilled
Put a mixing bowl in the fridge to chill.
Fit a heatproof bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. (Or use a double boiler.)
Place the egg yolks, sugar, vanilla paste, and marsala in the heatproof bowl; whisk together well. Using an electric mixer, beat the mixture until it is pale and thick, about tripled in volume and happily frothy. (This can take up to 10 minutes. Be careful not to let the water boil beneath the bowl; it should stay at a high simmer.)
Remove the bowl from the pan of simmering water; place it on a cold surface or stand it in a pan of cold water. Whisk constantly until the mixture is cool; set it aside.
In the chilled mixing bowl, whip the cream until it reaches firm peaks. Fold about a third of the whipped cream into the egg mixture to lighten it. Then gently fold in the rest of the whipped cream.
Serve immediately or store in the refrigerator for up to 4 hours.
Recipe adapted from Mario Batali
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