Wednesday, October 12, 2011

Zabaglione, Another Way (with Cream)

6 large egg yolks
6 T white granulated sugar
6 T Vin Santo wine or Marsala
1 cup whipping cream
1/2 cup fresh fruit, like sliced strawberries and/or blueberries

Preparing the zabaglione:
Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.

Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.

In another bowl, whip the cream with a hand mixer.

Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Spoon over fresh fruits like strawberries or blueberries.

Serves 4


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