Friday, October 21, 2011

ZABAGLIONE SETS THE RIGHT TONE

After a nice meal, formal or casual, how about a wonderful light dessert that not only looks chic but tastes divine?  A traditional Italian dessert that is just as elegant as it is easy to make and vice versa. You probably already have the groceries in your cupboard to prepare this dessert.

Egg yolks and sugar, a little wine and you possess the makings for zabaglione (Za Ba Yoan).

 Right off the stove, you can put zabaglione on fresh fruit or over cake, ice cream or flaky pastry.  You could even serve it by itself in an attractive glass.

Zabaglione has a long history, dating back to 16th century Florence, Italy during the time of the Medici’s. The original proto-zabaglione was a beverage such as ale or wine thickened with egg yolks. . Since the 1960's, restaurants in North American who serve large Italian populations usually serve Zabaglione  with strawberries, blueberries or peaches in a champagne saucer glass.

A modern zabaglione consists of egg yolks, sugar, a sweet wine like Marsala, and perhaps orange zest (or lemon zest) all whisked over low heat until beginning to thicken and then served up. This tasty treat is easy, elegant and a versatile finale to any meal.

Zabaglione dessert is popular in France where it is known as Sabayon and in Venezuela and Colombia (sabajon or sambayon). Argentina has a popular zabaglione flavoured ice cream in shops everywhere.

The finished Zabaglione can be served hot or cold. It can be used as is, as a sauce, or as the basis for other dishes such as a mousse. It is, however, most often served warm.




Zabaglione                             serves 4

Ingredients:
5 large egg yolks

¼ cup (60ml) sugar
½ cup (125ml) Marsala wine
¼ cup (60ml) dry white wine

I like to add a drop of vanilla extract

If you want to you can add these.
  • 1 teaspoon of grated orange zest
  • Pinch of ground cinnamon



Method:

Use a pan with a heavy bottom or use a double broiler

  • Put the egg yolks in top of a double boiler (bain marie).  Beat this either with a hand-held electric or a manual rotary beater until it is a pale yellow colour and creamy.

  • Install the double boiler top over but not touching simmering water on low heat.

  • Slowly, beat in half of the Marsala wine into the egg yolks, and beat for one minute.

  • Gradually beat in the rest of the Marsala and then the white wine and vanilla extract.

  • Make sure that the flame is low, especially if not using double boiler.

  • Continue cooking the custard over the simmering water, beating continually.

  • Scrape down the sides of the pan often, until the blend is fluffy and thick enough to form soft mounds when dropped from the beaters. This takes about seven or eight minutes.

  • Keep an eye on this so that you do not overcook.

  • When you get those fluffy mounds, take the double boiler top off the bottom part.

  • Whisk this custard for a short time.

  • Transfer to individual serving bowls or glasses and serve immediately, perhaps with fruit. You can decorate it with whipped cream if you like, or shaved chocolate.



24 comments:

Angela Felsted said...

That looks amazing!

the Junkie book said...

hmmm.. i made this once and it was a disaster...but i want to try again your way.

is it OK if it touches the simmering water?

yours look glorious and thnks for the trivia...enjoyed!

anthony stemke said...

ANGELA FELSTED: It's amazingly easy to make too.

THE JUNKIE BOOK: If you are using the double boiler method, it shouldn't touch the water. Just the steam alone cooks the mixture more evenly.

My Journey With Candida said...

MMmmmmmm that really looks good.
Marsala makes a great chicken dish too.

Joanne said...

I have never heard of this. It sounds and looks delish!
Blessings, Joanne

Andrea the Kitchen Witch said...

I've always felt intimidated by zabaglione - not sure why! this looks amazing and you're right Anthony, I do have all these ingredients in my pantry, including the marsala :) I see an adventure in zabaglione in my future! Thanks for the recipe and inspiration!

Torviewtoronto said...

this custard is tasty you have done a delicious job :)

Kalyan said...

looks chic indeed...can really feel the taste of it...just delicious!

Alex J. Cavanaugh said...

Wine and sugar - bet that's one heck of a rush.

anthony stemke said...

MY JOURNEY: Chicken Marsala is a favourite of the tipster and me too. Zabaglione is a wonderful dessert.

JOANNE: It is delish, if you ever get a chance to try it please don't hesitate.

ANDREA: Please don't be intimidated, if you do the double-boiler method it is foolproof. Otherwise, watch the heat and keep the mixture moving. You're the kitchen witch, you can do it.

TORVIEWTORONTO: Thank you very much for the kind words.

KALYAN:I agree with you 100%. Thank You.

ALEX: The real rush is from the taste of the lovely flavour.

Niki said...

It looks and sounds delicious. I have never heard of it before. A neat word to say :)

anthony stemke said...

NIKI: Thanks to a plethora of vowels it does sound delicious. It also looks delicious, is very presentable.
But most importatly is its taste.
Thank you for calling.

Elizabeth Mueller said...

Mmm, this made my mouth water! <3

Sorry for the weird post over at my blog, I've been going nuts juggling other things that my brain is frying.

Forgive me?


♥.•*¨Elizabeth¨*•.♥

Can Alex save Winter from the darkness that hunts her?

YA Paranormal Romance, Darkspell releases October 31st!

anthony stemke said...

ELIZABETH: Forgiven for sure. We know you have a full plate so to speak. Gosh oh golly, the countdown continues, BEST OF LUCK, just a few more days

Alexis AKA MOM said...

Oh Wow ... that is all I can keep saying. How yummy and amazing looking!

anthony stemke said...

ALEXIS: Thanks, I hope you will try it soon.

Susan Oloier said...

That looks absolutely divine!

Joyce said...

This is one of my favorites. Thanks for sharing the recipe. You had asked about what my hubs ate while in India...many things : ) He has a cast iron stomach and will try anything pretty much. One thing he had was Raan...he said it came to the table much like a leg of lamb except it was essentially 'leg of goat'. The whole meal was eaten with their hands and he loved it...said it resembled in taste NC style barbeque.

Have a nice weekend!

Alex said...

Hi Anthony,

Your Zabaglione looks very elegant.
I just wanted to let you know I will be hosting a Knödel-workshop on either the 12th or the 19th of November and will be taking some pictures as well as posting the recipes for a few different kinds of Knödel.
Enjoy!

Greetings from Germany,
Alex

Jolene Perry said...

It might be a little early for this, but my mouth is watering :D

anthony stemke said...

SUSAN: Divine is apt term here. My best to Zane.

JOYCE: Thanks for calling. I've never eaten goat but would like to try it. I love Indian food. NC style bbq, doesn't that involve prepared mustard?

ALEX: Thank You, I will keep an eye out for the Knodel. Sorry I can't put an umlaut over the o in knodel.

JOLENE: It's not too early dear lady.

Now Serving said...

Thanks, Anthony :) Zabaglione sets the tone for me alright :) looks utterly smooth and melty :)

Lizzy said...

Stunning dessert!

anthony stemke said...

NOW SERVING: I agree with you, smooth and melty.

LIZZY: Stunning and easy to make.

Related Posts Plugin for WordPress, Blogger...