Zabaglione With Fresh Berries
"Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities.
Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon.
Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam.
The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled
zabaglione."
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 5 large egg yolks
- 1⁄3 cup sugar
- 1⁄3 cup dry marsala or 1/3 cup sweet marsala wine
- 5 1⁄4 5 1/4 cups blueberries (berries can be mixed if desired) or 5 1/4 cups quartered strawberries (berries can be mixed if desired)
directions
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
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Reviews
-
Lovely! I remember eating this growing up. I tried it once served with the berries, but the second time I spooned it into a puff pastry shell then sprinkled it with dark chocolate shavings. I got better reviews with my second version. -
I had this dessert in a restaurant and then had to try at home. I found this one, and it was easy and so so GOOD. I served it with strawberries and a wafer cookie in a parfait glass. -
Just awesome. I made this when I was living in Italy, it's really easy to make and super tasty. Blackberries, raspberries and blueberries all the way. Might just be my new favorite dessert! Be sure to make extra because everyone will want more! -
oh my god! another person who has heard of this stuff. my mom used to make these for us but she just called them a beaten egg. i liked mine gritty with sugar while my mom liked hers blended well. we didn't put fruit in it though. the marsala is a must!!!!! -
This recipe is similar to my Summer Berry Sabayon Recipe #122250, which is made with Frangelico (hazelnut liqueur), whereas this is made with Marsala. I made this with sweet Marsala and mixed berries – raspberries and strawberries – and sprinkled slivered almonds on top. I served it warm. I hope someone makes and serves it at room temperature soon so that they can report on how that works. I made double the recipe, because I was going to be serving 6 people. In theory, there should have been some left over so I could sample it cold or at room temperature next day – but there wasn’t. Everyone loved it. And I think if I’d made four times the quantity it still would have disappeared: everyone would have had seconds. The instructions were clear – really easy to follow – and I just loved reading the history behind this truly scrumptious dessert. Thank you, for a great recipe.
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