Zabaglione with bitter chocolate sauce

Zabaglione with bitter chocolate sauce

Zabaione con sugo di cioccolato amaro

By
From
Simple Cooking
Serves
6
Photographer
Alastair Hendy

This terrific dessert is easy to make, delicious warm or cold and can be used in many different ways. It can be either eaten as it is, accompanied by some polenta biscuits, used as a filling for choux pastry buns, or made into a wonderful ice-cream.

Ingredients

Quantity Ingredient
6 organic egg yolks
120g caster sugar
170ml moscato passito di pantelleria, marsala or madeira

Chocolate sauce

Quantity Ingredient
200g bitter chocolate, broken into pieces
100ml double cream

Method

  1. Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.
  2. Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.
  3. Divide the mixture between 6 glasses and chill.
  4. In the same way – in a bowl over a pan of hot water, base not touching the water – melt the chocolate carefully. Add the cream, and stir well until smooth.
  5. Put this on the top of the zabaglione. You can eat this straightaway or chill it again before serving.

To make it more special

  • To turn the zabaglione into an ice-cream, fold in 250 ml whipped double cream after cooking and cooling, place in an ice-cream maker and freeze. Alternatively, transfer to a shallow bowl and freeze for 1 hour until it begins to solidify. Whisk well with a fork, then return to the freezer. Repeat this process three more times, then freeze until firm.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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