Zabaione cream

Zabaione cream

Crema allo zabaione

By
From
Venice
Photographer
Helen Cathcart

This heavenly custard is what separates these doughnuts from any others. It is also wonderful poured over poached fruit or served in a cup with Amaretti or baicoli biscuits for dunking.

Ingredients

Quantity Ingredient
500ml milk
8 egg yolks
150g caster sugar, plus 100 g for dusting
100g strong white flour
250ml marsala, warmed
150ml whipping cream

Method

  1. Heat the milk over a medium heat in a large saucepan, but don’t let it boil. In a mixing bowl beat the egg yolks, sugar and flour together until smooth. Pour a ladleful of warm milk into the bowl and whisk through. Pour the egg mixture into the saucepan, stirring continuously and heat until thickened. Add the warmed marsala, whisking it in little by little. Transfer to a clean large bowl, cover with plastic wrap and gently push the plastic wrap down so it is touching the surface of the custard. This is to stop a skin from forming. Set aside to cool. Whip the cream to soft peaks and when the custard is cool fold it into the cream.
  2. Serve as it is or to fill the frittelle scoop the cream into a piping bag with a nozzle. Use this to poke a hole in the frittelle and pipe in the custard. Dust with caster sugar and serve.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again