СОСТАВ РЕЦЕПТА
- 8 egg yolks
- 8 half eggshells of dry Marsala wine
- 8 tbsp of sugar
РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
Italian Academy of Cuisine's Zabaione
Published by the Italian Academy of Cuisine , this recipe calls for dry Marsala wine, the amount of which is measured with eggshells, the traditional measuring method for zabaione. Serve it hot with ladyfingers or a traditional Piedmontese cookie called melicotti .
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- Порции
- 4
- Подготовка
- 1 мин
- Приготовление
- 5 мин
- Всего
- 6 мин
ШАГИ
- 01
In a saucepan with a rounded bottom (best if it’s a copper one), whisk the yolks with sugar. While continuously whisking, slowly pour in the marsala wine.
- 02
Place the bowl over a pan of simmering water, taking care that the bottom is not touching the water. Continue to whisk the yolks over low heat until it thickens and turns fluffy.
- 03
Just as the egg yolk mixture might boil, remove it from the heat and pour into prepared cups.
- 04
Serve hot with ladyfingers or melicotti, a traditional Piedmontese cookie.
ВАЖНЫЕ ДЕТАЛИ
На что обратить внимание
METHOD
The traditional method of making zabaione is to whisk it with a wooden spoon, producing a thicker, more custard-like texture. However, today, most chefs use an electric mixer that incorporates more air into the yolks, resulting in a more frothy zabaione. In addition, it is advised to prepare zabaione in a round copper bowl which better distributes the heat. Although it is typical to use a double boiler when making this dessert, some chefs swear by a method where zabaione is prepared in a round-bottomed copper bowl directly over a hot flame. In any case, it’s important to prevent the eggs from curdling, so if you notice that zabaione might start boiling, to stop it from cooking further, place it in a bowl of ice.
WINE
Moscato d’Asti is the traditional wine choice for zabaione. Still, Barolo, another Piedmontese wine, is also traditional, although most likely, recipes will call for Marsala, either a sweet or a dry variety, which is actually a Sicilian wine. However, in Italy, locals will typically use their regional wine. In any case, you can’t go wrong if you use any sweet or fortified wine. You can also additionally flavor zabaione by adding a splash of liquor, such as rum, grappa, or brandy. To balance the flavors, if the wine is too sweet, either cut back on the amount of sugar or add a tablespoon or two of lemon juice.
VERSIONS
Often zabaione is used as an egg cream in different desserts like, for example, torta Ostiglia, and some even use it to make tiramisù. Some chefs use honey instead of sugar or combine it with meringue or whipped cream to make it more stable. If you make it less thick, you’ve got a zabaione liqueur, which in Italy is referred to as Vov.
SERVING
This dessert is typically served in a glass, either champagne or a cocktail one. To decorate, you can rim the glasses with granulated sugar. Serve zabaione with any of the following: sugar cookies, bitter almond cookies, wafers, and fresh fruit, or sprinkle it with chocolate shavings or cocoa. Alternatively, you can use zabaione as a sauce to pour over a slice of cake.