The zabaglione is a perfect cream for the winter months, discover how to prepare it at home
How to make a perfect zabaione, greedy and without mistakes, discover it with the advice of the school! And if you want to learn other essential sauces and creams, subscribe to our Pastry Bases!
A zabaione for a friend: a real treat for young and old alike, who does not like to madness this dense cream, classic yet always so tasty? Who has not licked his fingers at least once during its preparation?
Said even less correctly zabaglione, it is a recipe easy to make but you have to be careful steps in preparation, to ensure that you do not go crazy. Let's review the traditional recipe, so simple that doing it at home will almost be a game!
The recipe of zabaione
Ingredients for 4 people
– 3 eggs
– 125 g of sugar
– 100 ml of Marsala
Method
Begin to shell an egg in a saucepan or in a heat resistant bowl and add 2 egg yolks with 125 grams of sugar. Then whisk with a whisk, or if you prefer with an electric mixer, until they are well blended, smooth, swollen and white. Then add 100 ml of Marsala wine.
Finally, dip the saucepan in a saucepan half full of boiling water over a gentle flame, and continue to beat with a whisk until you get a soft and fluffy cream for about 5 minutes. Finally, remove the pot from the heat and let the zabaglione cool. You can also decide to serve cold in cups, perhaps with whipped cream and biscuits for a snack that no doubt will win some success!
Variants of the zabaione
Perhaps you do not know that the quantity of ingredients and the procedure remaining unchanged can be prepared by substituting the Marsala with other great classic high-quality wines, such as Madeira, Porto, Malaga, Moscato, Vin Santo, also Chamopagne, or with a simple dry white wine. Perfumed liqueurs such as rum, Cognac or kirsch are also good; in this case it is good to dilute the liqueur with an equal quantity of dry white wine.
Use of eggnog
For its ingredients, zabaione has always been considered an effective corroborant and a pleasing tonic. As such good domestic use is also cold packaged and with the addition of milk instead of alcohol. It is widely used in confectionery as a complement and topping of large and small size sweets; it is the ingredient of typical cakes, Bavarian cakes, mousses and puddings and filled with delicious cupcakes. The zabaglione in gelateria gives rise to refined ice creams, semifreddos, spumoni and ice cream cakes. In confectionery you can not miss the zabaglione as stuffed with pralines, chocolates, sweets and sweets.
What are you waiting for to prepare it?
Text by Giulia Ubaldi
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