You are all well aware of my obsession with healthy, low-fat desserts. Oh, you aren’t? Hmmm. I wonder why.
Zabaglione is traditionally made with Marsala wine, a sweet, fortified wine from Sicily. It’s not unlike port or sherry, so you could easily substitute. The remaining ingredients are egg yolks and sugar, and, if you want to prepare it in advance, whipped cream. Obviously, once you add the latter, all that healthy lightness will be somewhat diminished.
I used zabaglione the other day to add a little je ne sais quoi to my panettone pudding, to remind myself of its Italian roots, perhaps. Zabaglione makes a great boozy alternative to custard but can easily take centre stage by serving it with fresh berries or by sprinkling crushed amaretti biscuits over it. Either way, it’s quick and straightforward to prepare. All you need is a few eggs, sugar and some sweet, fortified wine. An elegant solution if you’re desperately looking for a last-minute dessert!
Zabaglione (serves 4)
- 4 egg yolks
- 4 tbs Marsala wine
- 4 tbs caster sugar
- 200ml whipped cream (optional)
Fill a small saucepan with 3-4 cm of water and bring it to simmer. In a bowl that fits snuggly into the saucepan, whisk the egg yolks and sugar together until they are well combined.
Add the wine and keep whisking – ideally using a hand-held mixer, but it’s not that difficult to do it by hand as long as you keep folding air into the mix.
Once the mix has become light and creamy – it will have almost doubled in size! – you can place the bowl over the simmering – never boiling! – water. Keep whisking, without interruption, until the cream becomes noticeably thicker. This will take around 5 minutes. At some point the cream will come off the sides of the bowl and any drops will remain clearly visible for several seconds.
When you are happy that the Zabaglione has the consistence of lightly whipped cream, take it out of the saucepan and place it on a tea towel (if you’re in no rush) or in a bowl filled with a little ice water (to speed up the process). Keep whisking while you bring down the temperature a little, depending on your preferences.
If you serve it straightaway, simply fill it into some pretty glasses, decorate with berries or the afore-mentioned crushed amaretti. If you want to prepare the dessert ahead, fold in some whipped cream to stabilize the foam. That way you can prepare the dish in the morning, keeping it in the fridge until after dinner.
Alternatively, fill the creamy mix into a silicone cake form and freeze it for a few hours – you’ll have a deliciously sinful parfait. Perfect with a little fruit couli on the side … and almost healthy 😉
Anyways, as it is almost Friday, I’ll be bringing this over to Angie’s at The Novice Gardener. Angie is hosting her weekly Fiesta Friday party there – lots to eat, savoury and sweet, to do drop by and sample a few of the treats!
Even better, bring your own: simply add a link to your post and then add it to the offerings on Angie’s post. It’d be great to meet you there!