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 16^th 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.