Egg yolks, sugar and Marsala for a soft cream to be enjoyed as soon as removed from the heat, perhaps with homemade ladyfingers
Ingredients FOR ZABAIONE
- 6 yolks
- 6 tablespoons of sugar
- 6 tablespoons of dry Marsala
Ingredients FOR THE SAVOIARDI
- 90 g egg yolks
- 90 g sugar
- 75 g egg white
- 75 g flour 00
- 45 g starch
- powdered sugar
FOR ZABAIONE
Collect the egg yolks in a semi-spherical container and add the sugar. Warning: stir immediately, otherwise the egg tends to coagulate, forming small lumps that compromise the final consistency. Add the Marsala and mix.
Transfer the container with the cream on a hot bain-marie: the water must be boiling, but not impetuously.
Mounted mix with an electric whisk until it has incorporated a lot of air, becoming frothy and velvety. When it starts to keep the waves created by the whips it is ready.
Serve it still hot, in the cups, with homemade ladyfingers. If you prefer it less airy and more compact, once removed from the bain-marie continue to whisk it until it is cold. Put it in the fridge for 2 hours. Also excellent for garnishing cakes and desserts.
FOR THE SAVOIARDI
Mounted the egg yolks with 45 g of sugar. Separately, beat the egg whites with 45 g of sugar. Mix the two whipped compounds, gently, with a spatula, then add 75 g of 00 flour and 45 g of starch, after passing them through a sieve.
Collect the dough in a pastry bag and cut it so as to have an opening of about 1.5 cm. Distribute the mixture into strips 9-10 cm long and about 1 cm thick, in a baking tray lined with baking paper. Sprinkle with icing sugar and bake at 180 ° C for 4-6 minutes. Remove from the oven, wait a few minutes and remove the cookies from the baking paper.
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