Chilled zabaglione

Chilled zabaglione

By
From
Encyclopedia of Food and Cookery
Serves
6-8

The famous Italian dessert zabaglione is a superb mixture of egg yolks, marsala and sugar whisked to perfection over hot water. Serve in warmed individual glasses accompanied with crisp biscuit or sponge fingers, or spoon over fresh strawberries. Chilled zabaglione is a delicious variation for those who prefer a cold dessert, or the chilled mixture can be used to fill puffs or éclairs.

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
1-2 tablespoons water
8 egg yolks
110g sugar
250ml marsala
1/2 teaspoon natural vanilla extract
1/2 lemon, zested
1/4 teaspoon cinnamon
560ml cream

Method

  1. Soften gelatine in water, then dissolve over simmering water. Set aside. Beat egg yolks and sugar in a heatproof bowl or top of a double saucepan until white and fluffy.
  2. Stir in marsala and place over hot, but not boiling, water. Whisk constantly over low heat until mixture is frothy and thick. Remove from heat, stir in dissolved gelatine and continue beating until mixture is cool. Add vanilla, lemon zest and cinnamon.
  3. Place bowl or pan in a larger one containing crushed ice and continue beating until mixture is thoroughly chilled and thick. Whip cream until it holds stiff peaks and fold through ice-cold mixture. Place in individual glasses and chill for 2–3 hours. Serve with crisp biscuit.
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