Zabaglione Caldo
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1/2 c Sugar
- Water
- 3/4 c Marsala, dry, sherry or port
- 8 Egg yolks
Contains
EggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately.
- Variation:
- Cold Zabaglione (Zabaglione Freddo):
- As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Wooden spoon