Yield: 6 Servings
|Lemon; grated rind of
|Vanilla extract; more or less
From: Richard Paul Willard <soloflex8@...> Date: 23 Feb 1994 21:19:29 -0500 Zabaglione is a wonderful Italian sweet dish! The classic preparation always involves Marsala, a red wine. It is eaten warm in the Italian countryside for breakfast (more simple preparation) or served chilled for dessert, which is generally how it is seen in America. Here is a copy of a dessert preparation from Claudia Roden's 1990 book, "The Good Food of Italy, Region by Region." She got this recipe from the Ristorante 12 Apostoli in Verona, in the Venice area.
Put all of the ingredients except the cream in the top of a double broiler or in a bowl placed in a pan of boiling water and beat vigorously until the mixture is frothy. Then put directly on the heat and beat constantly until the mixture is thick and creamy. Take off the heat and let cool. Beat the cream until stiff and fold into the egg mixture. Pour into a bowl or wineglasses and serve chilled with cookies.
There are many variations of this. As you mentioned, the restaurant in which you ate used amaretto and strawberries.
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