Zabaione con Crema: Zabaglione with Cream
Zabaione con Crema: Zabaglione with Cream
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 343
- Sodium
- 34
- Total: 58 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 8 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 343
- Sodium
- 34
- Total: 58 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 8 min
Ingredients
6 large egg yolks
6 tablespoons sugar
6 tablespoons Vin Santo wine or Marsala
1 cup whipping cream
1/2 cup fresh blueberries
Directions
- 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. Serve in glasses with blueberries on top.
Cook’s Note
A good rule of thumb is a tablespoon of each ingredient per yolk.
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Mike W.
This is an amazing dessert recipe. Takes a little finesse but so worth the effort. I’ve made this a dozen times and guests are amazed with the flavor and texture. Thanks so much, Chef Rocco for posting this recipe.
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