Does anyone have the recipe for the Itailan pud Zabaglione?!
For each person allow:
the yolks of 2 eggs
2 tbsp of sugar
1 small sherry glassful of marsala
Method
1. Beat the yolks and the sugar together until they are white and frothy. Stir in the marsala, and put the whole mixture into a thick pan over a slow fire. Stir continuously, as for custard, taking great care that the zabaglione does not curdle. It must not boil.
2. As soon as it thickens, pour it into warmed glasses and serve it immediately.
Note: An untinned copper sugar-boiling pan is the best utensil for zabaglione.
Answers: Ingredients
For each person allow:
the yolks of 2 eggs
2 tbsp of sugar
1 small sherry glassful of marsala
Method
1. Beat the yolks and the sugar together until they are white and frothy. Stir in the marsala, and put the whole mixture into a thick pan over a slow fire. Stir continuously, as for custard, taking great care that the zabaglione does not curdle. It must not boil.
2. As soon as it thickens, pour it into warmed glasses and serve it immediately.
Note: An untinned copper sugar-boiling pan is the best utensil for zabaglione.
Zabaglione
Sabayon
Is it Italian? Is it French? Ask a French cook and he'll say it was invented by his great, great, great, grandfather, maternal side. Ask the Italian, and they'll claim it has been in the family for centuries........ (this was a bit of fiction from my side)
For a Sabayon/Zabaglione you will need:
6 egg yolks
50gr of castor sugar
5 tbsp of sweet white wine(Marsala, Monbasillac, Sauternes or sweet sherry)
Sponge fingers or Cantuccini when you are in a luxurious mood
Beat the egg yolks until thick and frothy, add the sugar and the and put the bowl or a "au bain Marie" pan over a sauce pan with gently boiling water. Keep on beating until the mix gets a lighter color and starts setting.
Serve immediately in a nice glass. Eat it by dipping in sponge fingers or just with a spoon.
For variation use coffee and coffee liqueur instead of wine. Serve in a coffee cup.
I AM ITALIAN SO HAHAHAHAHHA WHAT NOW?!
sorry just had to do that......
Zabaglione - Italian Pudding
6 eggs yolks
6 teaspoons sugar
6 tablespoons Amaretto
1 tablespoon grated orange peel
1/2 cup whipping cream
Combine egg yolks with sugar in top of double boiler and beat with a wire whisk until frothy. Add Amaretto and grated orange peel.
Place over gently boiling water and beat continuously until smooth.
Remove from heat, still in boiler top, over ice cubes in bowl to cool.
Then whip cream and fold into cool custard with a rubber spatula.
Pour into individual serving cups and chill.
To garnish, sprinkle with shaved chocolate.
JM
zabione is made by eggs and marsala,