Saturday, August 18, 2007

ZABAGLIONE ..... A Traditional Warm Italian Dessert and also used as a sauce with fruit and also cakes.

ZABAGLIONE
Our daughter and son-in-law and granddaughters from Milano arrived for a brief stay. They took a cruise to the islands of Hawaii prior to their visit. They came with the gift of a cookbook. I decided this traditional Italian dessert would be appropriate since they brought the recipes.
Ingredients
Lady Fingers
1/2 cup flour, sifted
1/2 cup confectioners sugar, sifted
pinch of salt
2 eggs
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 egg whites
Castor sugar for dusting
Sabayon
9 egg yolks
2/3 cup confectioners sugar
1/2 cup Marsala
1/2 cup white wine
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Directions:
Lady Fingers:
Preheat oven to 375 F. Sift the dry ingredients for the Lady Fingers together. Whisk the eggs, egg yolks, vanilla and almond extract together until thickened. Whisk the egg whites to a soft peak. Fold the dry ingredients into the egg yolk mixture. Fold in the egg whites. Place the mixture into a piping bag or cookie press and pipe 3 to 4 inch long fingers onto an ungreased cookie sheet. Bake 10 to 12 minutes or until dry and light golden brown. Remove from the oven and cool slightly. Dust with Castor sugar and finish cooling.
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Sabayon:
Place the egg yolks and sugar over a double boiler for the Sabayon and whisk for 10 to 15 minutes until tripled in volume and thickened. Continue to whisk slowly adding the Marsala and white wine.
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Serve the Sabayon warm in a footed sherbet with a lady finger. Garnish with fruit if desired. A slice of star fruit is a nice compliment.

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