Recipe zabaglione tartlets of on 23-04-2020 [Updated on 23-04-2020]
The eggnog tartlets they are absolutely delicious and definitely perfect for the cold season. The preparation is quite simple and quick: there is a little Cointreau in the cream, but it is very little and the alcohol will evaporate during cooking, so don't be afraid to serve it even to the youngest. As a result you will have small delights, with a slightly ancient taste renewed thanks to the freshness of the cheese, in which the contrast between the sweetness of the cream and the bitterness of the cocoa come together masterfully, try it! Guys today is my birthday blog, I am 13 years old * _ * and today I will celebrate live with you on the facebook page at 4.30 pm to create together the first recipe I published on Misya, the pizzas from the bar! I wait for you!
How to make eggnog tartlets
First of all, prepare the zabaglione: beat the eggs with the sugar (in a container suitable for cooking in a bain-marie) until the mixture is light and fluffy, then stir in the liqueur.
Cook in a bain-marie, stirring, until a smooth and thick cream is obtained.
Let it cool completely (you can speed up the process by immersing the container in a bowl full of ice and stirring occasionally, just be careful not to let the water of the melted ice into the cream).
When the zabaglione is cold, add the philadelphia and mix well.
Finely chop the biscuits and add them to the melted butter.
Use the biscuit mixture to line the bottoms of the molds, compacting them well, then fill the biscuit shells with the zabaglione cream.
Bake for about 10 minutes in a convection oven preheated to 180 ° C (they don't really have to cook, it just needs to lightly brown the surface).
Leave to cool completely, then place in the fridge for at least 2 hours.
The zabaglione cakes are ready, sprinkled with bitter cocoa and served.