Zabaglione Recipe
Zabaglione recipe, or zabaione, the famous Italian desert that has the name of the protector of the pastry chefs of Turin. The original recipe of zabaglione is served with ladyfingers.
The original zabaglione recipe was invented by a chef employed by Carlo Emanuele di Savoia during the XVI century and its name comes from San Pasquale Baylon, protector of the pastry chefs of Turin. The original recipe suggests the use of a wooden spoon and beating the eggs manually. Nowadays it is usually done using a beater and a steel bowl and pan. You'll need (4 people): • 4 yolks • 4 tablespoons of sugar |
• 8 half eggshells of Marsala How to prepare:Choose your favorite way (manually or using an electric mixer) and beat the yolks with the sugar for about 10 minutes, in a non-aluminum pan. Add the Marsala, half eggshell at a time, always stirring well. Place this pan inside another one, containing cold water. Turn on moderate gas. |
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Stir until the water in the second pan begins to boil. The mixture itself should never boil and should become consistent, soft and creamy.
Serve in individual cups with ladyfingers biscuits. It's exquisite also, served frozen with berries and other mature fruit. I once ate it this way in a very cute restaurant where they served their zabaglione recipe like a soup, with many colorful fruits inside. Really tasty!
It is a very filling dessert, but with not too many calories (less than 200).
Tip: to prepare a different, but not less tasty, zabaglione recipe use beer instead of Marsala wine. It is very tasty!
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