- 1/3 cup amaretto or other almond liqueur
- 3 tablespoons baker's sugar (superfine sugar) or regular sugar
Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled. DO AHEAD If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.
Amaretto Zabaglione with Fresh Cherries
Zabaglione (prounounced zah-buh l-yoh-nee) is an elegant, light, and foamy Italian custard that is often served over fresh, lightly-sweetened fruit. In this recipe, fresh cherries are highlighted by toasty and nutty amaretto liquor.
With a dessert so elegant, your guests will think you've worked hours. But have no fear, the total cook time is about 20 - 30 minutes from start-to-finish.
Amaretto Zabaglione with Fresh Cherries
About 1 cup pitted & quartered fresh cherries
1/4 cup (2 oz) granulated sugar
1/4 cup (2 oz) granulated sugar
1/4 cup (2 oz) amaretto liquor
1 Tbsp chopped or slivered almonds
2 fresh whole cherries with stems
Toss pitted and quartered cherries with the sugar and salt. Set aside.
In a medium sauce pan, fill with 1" - 2"of tap water. Set the sauce pan over medium-low heat, bring to a simmer.
In a stainless or tempered glass bowl, whisk together the egg yolks, sugar, and liquor. Whisk until fully combined. Then place the bowl over the pan of simmering water (making sure the base of the bowl DOES NOT touch the water surface). Whisk vigorously and constantly over the simmering water until the mixture is thick, pale in color, and hot, about 7 to 9 minutes.
Take bowl off the pan of water, and continue whisking vigorously until the mixture cools slightly, about 1 minute.
Spoon the cherries evenly into base of serving glasses. Top with zabaglione custard. Serve slightly warm or chilled. Right before serving, sprinkle lightly almonds and top with cherry.
Poached Pears with Amaretto Zabaglione Recipe
From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful! And, by cooking the pears this way they stay so flavorful. The pears can be sliced in half when cool, or left whole, as desired.
2 - 3 Bosc pears (or other firm pears)
1 tablespoon amaretto or Marsala
dash of nutmeg
4 egg yolks
1 whole egg
1 tablespoon sugar
1/2 cup amaretto or marsala
1/2 cup whipping cream, whipped
3 tablespoons chopped pistachio or pine nuts
Using a grapefruit knife or tomato corer, remove the core from the bottom of each pear. You can peel the pears if desired, but is not necessary. Place them standing up in a glass or ceramic pie dish or small casserole, splash with about 1 tablespoon amaretto and pinches of nutmeg. Cover loosely with a piece of waxed paper. Cook in microwave 6-8 minutes, or until pears are tender, but firm. (Figure about 3 minutes per pear) Set aside to cool. In a glass or ceramic batter bowl whisk egg yolks, 1 egg, and sugar very well. Add amaretto or marsala. Heat in microwave 30 seconds. Whisk very well. Cook 30 seconds more. Whisk very well. Cook another 30 seconds, whisk. Mixture should be a smooth custard. Make sure you whisk very well to keep it smooth. Refrigerate until cool. Fold in whipped cream. Leave the pears whole, or slice in half. Pile the cool custard into the cool pears. Garnish with nuts and serve.
Zabaione with Crushed Raspberries & Amaretto Topping
I was in an Italian mood tonight. I made a fresh batch of Bolognese ragu as the freezer was bare (it’s almost unknown for my freezer not to contain at least one portion of homemade ragu) and I then decided to make myself some zabaione for dessert. Well, it is Sunday and Sunday deserves dessert! It’s a very long time since I’ve made zabaione (sometimes called zabaglione) but back in the late 70s when I was first married, it was a dinner party staple. It was a very fashionable thing to make at the time, but looking back I think, What madness! Why would anyone want to prepare lots of food for a dinner party and when it came to dessert stand in front of a hot cooker vigorously beating a custard over heat for about 20 minutes while guests continued chatting at the table. The answer is that it’s so delicious and really at its best served immediately while warm. (And the custard separates quickly, so will have spoiled if you make it earlier.) However, I did sometimes divert from the classic: I’d whip cream and fold it into cold zabione for a more mousse-like dessert and the addition of some whipped egg white would lighten it, if you prefer. At other times I made ice cream with it. I remember arriving in Florence in the late 70s on holiday and buying my first zabaione ice cream from a famous gelateria there. It was a little touch of heaven: completely divine.
It was a little earlier than this that I tasted zabaione for the first time. I was a young editorial assistant at a major book publishers in London and a small group of us went to one of the other girl’s flat for supper one evening. I remember she had avocado to begin and at that time they were quite rare and so it seemed very sophisticated. But when the zabaione came – well, what amazing sophistication and how incredibly delicious! And I vowed I had to learn to make it.
Like many classic recipes, zabaione is clouded in some controversy as to its origin. Antonio Carluccio in his Italia: The Recipes and Customs of the Regions states that it’s a classic Piedmontese recipe, named after the patron saint of patissiers, San Giovanni di Baglion. However, in Two Greedy Italians, written with Gennaro Contaldo, he says that its origin is disputed to be between Florence, Piedmont or Sicily. A Google search came up with the suggestion that its invention has been credited to a 16th century monk from Turin (in Piedmont!) but others believe it comes from Venice or the Medici family in Florence. Claudia Roden credits it to Piedmont in The Food of Italy. So who knows, but it seems that Piedmont comes out as the most likely place of origin and even Turin, which is on my New Bucket List Holiday Destinations for this year and I’m hoping to get to in August.
Zabaione is basically a mixture of egg yolks, sugar and sweet Marsala wine. It is sometimes served as a drink and thought to be a good pick-you-up and healing. Certainly the quantity of wine you put in will either add or diminish the pick-you-up effect, but personally I definitely like to know the Marsala is in there!
I’ve only served zabaione ‘straight’ before: i.e. no additions. But a few books suggested that fruit could be added to I decided to crush a few raspberries, sprinkle over a little sugar and add a dash of cassis, just before cooking the custard.
The custard needs to be carefully cooked in a bain marie or in a bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water or the egg will cook too quickly and spoil the custard. I made enough for two and the generally accepted (if open to debate) ratios are: 1 egg yolk – 1 tablespoon sugar – 2 tablespoon Marsala. I thus did 2:2:4.
Have a pan of hot water simmering. Beat the egg, sugar and wine together and then place on top of the simmering pan and whisk. And whisk. And whisk. It actually only took me about 10 minutes to gain the right consistency but if you’re making more – for 4 or 6 people – then a larger amount of custard will inevitably take longer. At first the mixture is very runny and quite brown from the Marsala. As you whisk over the heat, the custard thickens and lightens in both texture and colour. The volume gets bigger and bigger until finally you have a wonderfully light, pale foam. Then it needs to be poured or spooned straight into a serving glass. I’d already prepared the glasses with a little of the crushed raspberries at the bottom.
I crushed an amaretto biscuit and had some lingue di gatto (cats’ tongues) that I’d bought in Carluccio’s this morning, which are traditionally served with zabaione, or sometimes sponge fingers.
I carefully spooned the hot custard over the raspberries then sprinkled over some of the crushed amaretto. I added a lingue di gatto and served two more on the side and it’s lovely to dip them in the warm custard. It was a gorgeous dessert. The raspberries with their slightly sharp bite cut nicely through the rich sweetness of the zabaione and they made a wonderful partnership.
Making the zabaione had all been a lot easier than I recalled and I am now inspired to make ice cream with it again – so watch this space! After all that Italian input through the meal I couldn’t finish without making myself an espresso.
I try not to drink too many coffees in a day but there’s something almost essential to me about having an espresso after a good – especially Italian meal – so that’s what I did. I collect espresso cups from different places I visit and tonight chose one from Tazza d’Oro in Rome, said to be one of the best coffeehouses in the world. Though maybe if I get to Turin in August, I’ll be able to buy one from there to use for coffee after zabaione!
Red, White, and Blue - A Zabaglione Love Story, and 4th of July Round-Up!
It's one of my favorite holidays, seriously. Next to Thanksgiving, that is. There's a pretty close race between the two. But the Fourth of July holds many special memories and feelings for me. My grandmother was born on the 4th of July, and this year will be celebrating her 90th birthday on that day. The hubs celebrates his birthday less than a week later, so I always relate the holiday to him as well. We have many special memories together out on a boat watching the fireworks, and the celebratory atmosphere filled with fun and love and food along with the intense sparkle of color seems like a fitting match for our relationship. This year, I've finally attempted to make a dessert that also says a lot about us.
This one is more than just a recipe to me. It's a love story. My love story, to be precise. Zabaglione played a critical role in how my life came to be what it is.
This past June, the hubs and I have been married for 12 years. Which means that we've been a thing for over 16 years. Which is pretty good, I think. Especially considering we're still deeply in love with each other, even more so than we were back when we were those crazy kids. These years have brought so many good times and so much laughter, but also a few arguments and spats along the way. I feel blessed to know that the bad times have been sparse, and the great times more than plentiful.
When we were in college, there was a fantastic Italian restaurant a few miles from campus, and I was captured by the food there. Everything they made was delicious, and the place was filled with tiny fairy lights. It was like someone brought my inner happy place to life. The (future) hubs would take me there for special dates. if I had had a hard week of exams, if it had been a couple of weeks since we had seen each other, if I told him that I really wanted delicious Italian food. and every time, I would look over all the delicious desserts. I'd pause at the tiramisu, which I know everyone thinks is the quintessential Italian dessert. I'd linger at the cannoli, another traditional treat, with its crisp shell and sweet, creamy ricotta filling. But, much like there was only one man for me since pretty much the moment I met my husband, at this restaurant, there was only one dessert for me: the zabaglione.
Zabaglione is a classic Italian custard-like dessert. It truly fits what I think of as the Italian style: few, simple ingredients expertly combined and elevated to more than you would ever think they could achieve. It is a creamy, rich, decadent dessert that, despite that richness, doesn't overwhelm you even when you have a stomach stuffed absolutely full of pasta and cheese and freshly cooked bread. The restaurant served it in a martini glass with fresh fruit sprinkled on top, and I would have licked it clean if I could have.
One night in particular, I had had an especially stressful week with exams and student teaching and being the R.A. for a floor of freshman girls, and the (future) hubs told me to make the reservations. I didn't hesitate. I needed this one badly. All that ailed me, zabaglione could cure.
I figured that he must have had a stressful week as well, because instead of ordering some wine with me and sipping along as we vented about things, he ordered a Jack on the rocks, and pretty much slammed it back as much as you can do in a nice restaurant without seeming weird.
But then, after the plates were cleared and we had ordered the much-loved zabaglione, he completely caught me off-guard by getting down on one knee, taking out a box that he opened to show the most perfect ring for me, and asking me to marry him. After I caught my breath and stopped shaking, I, of course, said yes. And we celebrated with zabaglione.
We still had to stop at the Kinkos afterwards, because hey, it was finals week! But the guy behind the counter who bound my thesis acted very impressed when I flashed the ring at him and explained why I was so giddy.
Several years ago, I learned from a friend in the area that the restaurant we had loved so much had closed for good. Honestly, I did cry a little, because I had always hoped to go back with our kids someday and let them experience the magical atmosphere. But I can't fault the chef for moving on to bigger and better things than a magical little restaurant in an upscale strip mall in Peoria either.
I thought several times about making my own zabaglione, but I always hit a wall. If it wasn't as perfect as I remembered, I would be crushed. And most of the recipes I looked at called for marsala or limoncello, but I distinctly remembered the one I loved was made with the lovely almond flavor of amaretto. And. what do you mean it's mainly made of eggs. I am not a big fan of eggs.
It's been years since I last had zabaglione, but I still thought about it frequently. And I had to face it, no one is going to start marketing zabaglione pudding cups. Not that they would be any good if they did. So, it finally came to the time where I realized I had to take the leap. That day was today.
And wow, am I so glad I did.
Heaven, just like I remembered. Silky texture that coats your tongue with a rich, creamy sweetness, dotted with sweet-tart berries.
The hubs has been outside digging a hole for Mr. Picky's birthday in-ground basketball hoop in the 90 degree heat, trying to get it to 4 feet deep through rock and clay so that it's firmly below our frost line. I walked out a spoonful to him, and I watched as his eyes lit up as I fed it to him.
With a twinkle in his eye, and a huge grin on his face: "Well? What took you so long?"
So, here's how you make zabaglione. (Oh, and you say it "Zah-bye-own". only more Italiany.)
There are only 3 ingredients: egg yolks, sugar, and a sweet liquor, like amaretto.
Find a glass bowl that will fit nicely over a large pot. Fill the pot with about an inch of water, and set it on high heat to boil.
Separate the yolks out of 6 eggs. Save the whites for another use.
Put the yolks into the glass bowl and beat them a bit. Then add in just under a quarter cup of sugar. Beat it to mix it up.
When it starts to froth a bit, and the sugar has started to dissolve, add in about a quarter cup of amaretto. Keep beating until it is frothy and well-mixed.
|See? It even looks happy!|
But the heat from the steam will fluff up your eggs into a custardy lightness that should drizzle easily yet still hold a bit when you run the whisk through it. Take it off of the heat quickly once it thickens up.
Pour it into small glasses or bowls, and then top with fresh berries. Perfectly festive for the Fourth of July with blueberries and raspberries, but you could also go with all red berries for a Valentine's Day treat, or just top with whatever seasonal fresh fruits are around when the craving for this decadent lusciousness hits you.
For me, it's like falling in love all over again.
For a fun video on how to make zabaglione, check out this video on Jamie Oliver's page. Gennaro's accent is so much cooler than my stumbling and rambling. But I'm telling you, try it with amaretto and you'll never want it any other way!
This post is part of the Foodelicious Fourth of July Round-Up - Be sure to check out the other wonderful and patriotic posts:
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Calories per serving: 626
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Chilled Zabaglione With Berries
In a large bowl, mix together the berries, 1/4 cup sugar, and amaretto. Set aside to macerate for 15 minutes or up to 1 hour at room temperature.
Meanwhile, make the zabaglione: Set an instant-read thermometer in a cup of hot water. In a metal bowl, with a whisk or a hand-held electric mixer, beat together the remaining 1/4 cup sugar, egg yolks, and Marsala until well combined. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140 degrees, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more. Set the bowl in a bowl of ice water and continue beating until chilled.
In another bowl, beat the heavy cream to stiff peaks. In 3 additions, fold the whipped cream into the zabaglione and store in the refrigerator.
When ready to serve, divide the fruit among stemmed glasses or bowls and spoon the chilled zabaglione over the top. Serve.
This recipe yields 4 servings.
SARA'S SECRETS with Sara Moulton - (Show # SS-1C19) - from the TV FOOD NETWORK
Zabaglione is a delightfully decadent egg custard dessert that will bring any Italian straight back to their childhood – and yes, every family has their own recipe! For me, this 3 ingredient sweet reminds me of my Great Grandfather, who used to whip up a fresh Zabaglione for breakfast using eggs straight from the farm. This light and foamy custard is incredibly delicious and can be made and served warm on the spot or chilled in the fridge.
How to Make ZABAGLIONE RECIPE Like my Italian GreatGrandfather
5 organic/farm fresh eggs
70g/2.5oz white sugar
90ml/3oz Marsala (or a sweet wine/limoncello/amaretto/prosecco etc)
Water (amount depends on size of your pot)
Small-medium size pot
- Zabaione is all about fresh, organic, farm eggs – if you do not have them, it is not worth making this recipe!
- Separate the egg yolk from the whites using two bowls.
VINCENZO’S PLATE TIP: You do not need the egg white for this recipe, but you can make my amaretti or another delicious recipe using these so leave to the side always being mindful of #nowaste
- Put water into the pot until it is approx. ¾ full – test whether there is enough (or too much) water by placing a bowl on top (pyrex/glass/stainless steel) and making sure that the bottom of it lightly touches the water.
- Remove the bowl, place the egg yolks inside it and whisk well for around 5 minutes while you wait for the water to boil.
- Add sugar to the egg yolk, a small amount at a time, whisking as you go until you have added it all in and the yolk is creamy – be sure to use your arm muscle!
- Once the water boils, place the bowl on top of the pot, leaving it just resting on the water (not immersed).
VINCENZO’S PLATE TIP: This technique is called “Bagno Maria” or “Bain Marie” and it is used here to ensure the egg cooks through without thickening into a scramble or a frittata!
- Stir the egg mixture while it is resting on the water and add marsala, one half at a time and continue to whisk well.
- Once it becomes a thick, cream-like consistency, check the temperature of the zabaione aiming for it to reach 82°C/180°F.
HOW TO SERVE:
Pour the Zabaglione into a martini glass or small shot glasses and top with berries or even some grated chocolate. It is very rich in flavor so a small portion will be just enough.
This can be served warm right away or if you choose to serve it chilled, cover it tightly with plastic wrap and leave it in the fridge – you can always add the toppings you desire later on (my favourite is raspberries).
E ora si mangia, Vincenzo’s Plate…Enjoy!
This is another amazing Italian dessert I grew up eating and I would like for you to try it:
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Venetian Zabaglione Cake from Delia’s Cakes.
For the final recipe in my May Cooking The Books Challenge I had to bake something from the Dessert Cakes chapter of Delia’s Cakes. I looked at all the recipes and wanted something different, something I’d not tried before. I kept going back to the Venetian Zabaglione Cake, a recipe I’d originally seen back in Delia’s How To Cook Book Three. This was also to be my fourth and final contribution to the Afternoon Teas down at the Village Hall in my village Open Gardens.
Delia says the cake is “my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day.” Nearly two years ago I was lucky to go to Venice and the Italian Lakes for my 40th birthday treat. It was so busy that we didn’t go to Harry’s Bar so I never got to sip Bellinis there but I did enjoy a lovely pistachio ice cream from a back street gelateria. It was delicious. But I did enjoy a Bellini on a cafe terrace overlooking the beautiful Lake Como. Since then I’ve never had another Bellini but the memory of that perfect day stays with me all the time!
St Mark’s Square in Venice. My Bellini cocktail with olives and other nibbles on the side.
So the cake sounded perfect to me, except for one thing. It needed Marsala wine in it and I hadn’t got any. Ages ago I’d bought some to make a tiramisu with, put the remainder in our drinks cabinet. But it ended up being used in other recipes and I wasn’t going to spend loads of money on something I wouldn’t need. Instead I added another Italian liqueur to the recipe, some Amaretto which was extremely strong but tasted fab.
The Zabaglione filling had to be made first and this is how it was started off:
Egg yolks were whisked together, then some sugar was added to the mix. Then I added to the egg yolks, some flour and the Amaretto and kept whisking.
The mixture was added to a saucepan and heated. I kept on stirring this until it thickened and then transferred it to a dish to cool and set a little. This was a bit like making a custard. I then popped it into the fridge while I baked the actual cake.
Here is the zabaglione mixture in the dish ready to be popped into the fridge.
The cake itself was an all in one vanilla sponge. At this time my phone was on charge so I didn’t take any pictures. It was baked in a 20cm/ 8″ diameter deep and round tin and then cut in half horizontally. This was then left for a couple of hours until the filling and icing was ready to use.
Out came the filling when the cake was ready to decorate. I whipped up the original filling with some double cream.
To decorate the cake, a generous portion was put on top of one half of the cake, the other cake was put on top of it and then I added it to the top and sides. I didn’t read the recipe properly and wondered why there wasn’t enough icing left to decorate the cake. According to the recipe, the remainder just goes on the side of the cake and the top is dusted with icing sugar. I ignored this and spread the icing all over the top as well. No wonder you could see bare cake through the thin layer!
The result, a bit messy but I hoped it would taste fine in the end.
I must admit I had serious doubts about this cake, the Amaretto was very strong and I was worried about whether people would like the taste or enjoy it in the hot weather. I did put a warning note next to the cake about the alcohol content but when I went down to the Village Hall I didn’t see the cake on display. My hubby said he had seen it out earlier on that day, does that mean it had gone? I don’t know. All I hope if it was served was that people enjoyed it!
I did like baking the Zabaglione Cake although it was very fiddly and it would be great to try it with the Marsala in, as it should have been made.
FOOD ZABAGLIONE, AN ITALIAN DESSERT
ZABAGLIONE (or zabaione and, in French, sabayon) has become a favorite Italian dessert. According to the food writer and teacher Giuliano Bugialli, the warm, custardy froth of egg yolks, sugar and wine is served more frequently to end a meal in this country than it is in Italy. He contends that the mixture was originally served as a tonic, stirred into morning coffee.
Although generally thought of as sweet, zabaglione can also be made without sugar, using dry wine and egg yolks, thus becoming a fine sauce for fish, chicken or vegetables. It is used this way in French cuisine as well as Italian. Whether sugar is added, the principle of zabaglione-making is the same.
The egg yolks are whipped over warm water with the wine. The heat gradually causes the egg yolks to thicken but not to coagulate enough to curdle. The thickened egg yolks hold the wine in suspension. Perfect zabaglione should be a thick, light, smooth, barely pourable emulsion, slightly frothy and balancing wine with the richness of egg yolk and, if sugar is used, a mellow sweetness.
Once made, a zabaglione can be used at once, warm. It can also be cooled and served chilled over fruit. Whipped cream is often folded into cooled zabaglione.
Restaurants usually prepare zabaglione for two or more since the last- minute hand work required (often accomplished at tableside) makes it more worthwhile to prepare the larger quantity. Many places use a zabaglione pot, a long-handled curved-bottom deep bowl-like pan made of unlined copper. The shape of the pan allows the whisk or stirrer to keep the contents moving with greatest efficiency while the material that conducts heat readily permits the even warming necessary for making the zabaglione.
At home, a long-handled bowl set over a pan of simmering water makes a good substitute. A saucepan or a double boiler can be used but some of the mixture may be caught in the corners and overcooked. If you use a saucepan, do not scrape it thoroughly when spooning the mixture out. A mixing bowl set over a saucepan of water is another alternative.
In Italy chefs and home cooks often measure the ingredients for zabaglione quite casually. Six egg yolks, for example, would be combined with six egg shells of sugar and 12 of wine or liqueur. Although Marsala is most often used for zabaglione, there is no reason why other wines or liqueurs can't be substituted, depending on the final flavor desired. Italian recipes usually call for dry Marsala. If a sweet wine or liqueur is used, the amount of sugar should be substantially decreased. Grand Marnier, Sauternes, Madeira, oloroso sherry, Southern Comfort, anisette, coffee- flavored liqueurs, Amaretto or La Grande Passion, the new passion- fruit liqueur, are just a few of the possibilities.
As for the fruit over which zabaglione is usually poured, while strawberries are most frequently the choice, other berries such as raspberries or blueberries are excellent, as are slices of banana or ripe pineapple, peeled and quartered ripe figs, sweet muscat grapes cut in half, peaches, kiwis or nectarines. Zabaglione With Strawberries
6tablespoons sugar (see note)
1quart perfect whole strawberries, hulled
1.*Combine egg yolks and sugar in a zabaglione pan, a bowl or in the top of a double boiler. Beat with a whisk until thick and light.
2.*Place over, not in, simmering water and continue beating, gradually adding the wine. Watch the mixture carefully. When it has become a thick, smooth froth throughout it is ready. Under no circumstances should it be allowed to come to a boil.
3.*Divide the strawberries into six goblets and pour the zabaglione over them. Crumble the Amaretto cookies on top and serve at once.
Note: If you use sweet Marsala or another sweet wine or liqueur, reduce the sugar to two tablespoons. If desired, the zabaglione can be chilled, then spooned over fruit at room temperature or cold. Zabaglione made with kosher sweet wine is an excellent dessert sauce to use for Passover, either spooned over strawberries or over sponge or nut cake. Mousse Of Strawberries, Zabaglione
2tablespoons unflavored gelatin
4tablespoons sweet Marsala
1 1/2cups chopped strawberries
whipped cream for decoration.
1.*Whip cream with one tablespoon of the sugar and refrigerate
2.*Soften gelatin in one tablespoon of the Marsala. Stir in another tablespoon of the Marsala and pour into a zabaglione pan, the top of a double boiler or bowl. Heat over simmering water, stirring, until the gelatin has dissolved (it will become clear). Remove from heat and beat in the remaining Marsala, the kirsch, the sugar and egg yolks.
3.*Replace the pan or bowl over the simmering water and beat with a whisk until very thick and light. Do not allow to boil.
4.*Remove from heat and continue beating until cooled to room temperature. Fold in strawberries. Refrigerate it for 15 minutes.
5.*Fold in whipped cream, then pour into a four-cup mold. Chill until set, at least three hours. Unmold and served decorated with strawberries and whipped cream.
Yield: 6 servings. Orange Zabaglione Cream
1.*Beat egg yolks and sugar until thick and light in a zabaglione pan, a bowl or the top of a double boiler. Place over, not in, simmering water.
2.*Continue beating, gradually adding the Grand Marnier, and continue until the mixture is smooth, thick and light. Do not allow it to come to a boil. Transfer it to a clean bowl, cover and chill.
3.*Just before serving, whip the cream until nearly stiff. Fold the whipped cream and chilled zabaglione together. Serve over fresh fruit such as berries, pineapple or lightly poached orange sections or over plain sponge cake.