ZABAGLIONE or ZABAIONE
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
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
Chef Wood
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- When talking of sweets in the Italian menu, this airy-fairy refinement of egg punch is the one that springs first to the mind, and it is worth while knowing how to make it to perfection.
- For each consumer allow 2 egg yolks, 2 tablespoons castor sugar, and 2 tablespoons of Marsala, or failing this, of good Sherry.
- Vanilla may be added, if liked, but for my taste the dish is better without it.
- Beat together the egg yolks and sugar until they are pale and creamy, then slowly add the Marsala.
- Place the mixture over hot water in a double boiler, and stir slowly until it thickens, taking care not to overcook it, otherwise it will curdle.
- Serve immediately in warmed sherbet glasses.
- There is a school of thought that dictates 'serve hot or cold', but this to most Italian palates is heresy — serve your zabaione hot.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon