ZABAGLIONE
Ingredients:4 egg yolks
1/4 cup superfine sugar, see note
1/2 cup Marsala, dry white wine or sparkling wine, see note
Notes: To make superfine sugar, blend granulated sugar in a blender at high speed for 10 to 15 seconds until powdery.
One-half cup of wine gives this dessert a strong wine flavor, which is traditional. Use less if you prefer less of a wine taste.
Directions:
Whisk the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine a little at a time.
Place the bowl over a pan of barely simmering water and cook over low heat, whisking constantly, until the mixture starts to rise. Remove from the heat and serve hot or cold in glasses. Zabaglione may also be used as a sauce on coffee or hazelnut ice cream.
Yield: 4 Servings
Whisk the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine a little at a time.
Place the bowl over a pan of barely simmering water and cook over low heat, whisking constantly, until the mixture starts to rise. Remove from the heat and serve hot or cold in glasses. Zabaglione may also be used as a sauce on coffee or hazelnut ice cream.
Yield: 4 Servings
Per serving: 106 calories; 5 g fat; 2 g saturated fat; 184 mg cholesterol; 3 g protein; 13 g carbohydrate; 13 g sugar; no fiber; 8 mg sodium; 22 mg calcium
Recipe from “The Silver Spoon”
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