Zabaglione
"This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two."
- Ready In:
- 5mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
directions
- Beat the egg yolks and the sugar with a wire whisk until creamy.
- Place in the top of a water-filled (about 1. 5") double boiler, over high heat.
- Add the Marsala and continue to whip (don't stop whipping, or it will get lumpy!) until the zabaglione thickens- be careful not to overcook it, but you want it to be able to form soft peaks.
- (Alternately, if you have a gas stovetop and a round-bottomed copper bowl with a handle, you can beat it over the flame until cooked and frothy.) Pour into a parfait glass (they let it ooze over the rim at 13 Coins, like a volcanic eruption of wonderfully molten custard) and serve hot!
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Reviews
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I knew the double boiler my mother gave me would come in handy one day (even though I rarely cook dessert). I made this for hubby and I tonight, we LOVED IT!! I looked at the nutrition facts of this recipe and have been contemplating on whether to make this or not. Boy lemme tell ya, whipping up those yolks is a real calorie burner right there. It definetely takes me more than "5 minutes" to make this, but totally worth it. Yum! I think this is quite a versatile recipe; perhaps the addition of vanilla extract, cinnamon, or lemon zest would work wonders. I will post the results soon! Thank you for sharing this recipe! -
This is GREAT and it is AWFUL! I thought that the wine was completely overpowering,, and should have been reduced to a few tablespoons. Other than that, I LOVED it! It thickened up quite nicely; I added vanilla extract and that was awesome. Also added some cinnamon. I served it with spiced brown sugar shortbread cookies. Thanks for the recipe, I look forward to playing around with it!
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Oh wow. this was fun XD but I do agree that this took FAR longer than five minutes :D. I did mine with sparkling white grape juice (a recommended substitution if you didn't have the marsala..which..i didn't) And i also used some vanilla extract, cinnammon, and five egg yolks instead of the four. 0.o; i was kinda touch and go with the exact measurements, but it's definetley a delight, the white grape juicee added a wonderful kick after the soft and suddel creaminess of when it first touched the mouth. it's leaving bubbles on my mouth. :D how delcious and simple, but it does take more than five minutes!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
