Yield: 4 Servings
|6 \N||Egg yolks|
|⅓ cup||Sugar; or to taste|
|½ cup||Marsala wine (see note)|
From: rme1@... (Renee)
Date: Thu, 5 Aug 1993 12:46:28
It is spelled zabaglione. It is also called Sabayon.
NOTE: Or other wine or spirit (eg. sherry, Madeira, vermouth, sparkling or dessert wine) or combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.
In a round-bottomed copper zabaglione pan or the top pan of a double boiler, bombine the egg yolks, sugar and salt. Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes.
Slowly whisk in the wine.
Place over gently simmering (not boiling) water. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. Spoon into stemmed glasses or pour into custard cups and serve warm. Makes 4 servings.
VARIATIONS: For a lighter custard, beat 6 egg whites until stiff peaks form. Fold them into the warm custard just before serving.
For a cold dessert that holds its shape, remove the warm custard from the heat and place the pan in a bowl of ice cubes to cool rapidly. beat 2 cups heavy (whipping) cram until it holds its shape. Using a rubber spatula, fold the whipped ream into the custard. Cover and chill or freeze. Remove from the freezer a few minutes before serving.
Serve with fresh beries, sliced peaches or nectarines, poached pears, or candied fruits. Or offer biscotti or other cookies for dipping into the custard.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .