Tag: zabaglione

Vov: the easy recipe of the zabaglione liqueur – Italian Cuisine

Vov: the easy recipe of the zabaglione liqueur


Lovers of creamy and slightly gourmand liqueurs, this recipe is for you! We prepare homemade Vov

The zabaione liqueur also known as Vov, from the Veneto region vovi which means eggs, it is a real cuddle at the end of a meal, especially when it is cold outside. We advise you to sip it in front of the fireplace during the harsh winter evenings, or in the mountains on the ski slopes because it is an energy bomb that heats and invigorates.
Warm or with ice? It depends on your tastes, but in both cases it is delicious.
It is also very good for garnish with ice cream or to accompany biscuits.
We advise you to always keep a supply in the pantry.

The zabaione liqueur recipe

Preparing the zabaione liqueur is really very simple and takes just a few steps.
First mount 6 egg yolks with 400 g of sugar.
Add very slowly to the wire 2 liters of hot whole milk and then let the mixture cool.
Last add a vanilla pod, a liter of Marsala and one of alcohol. In this way you will get about 4 liters of liquor which is left in a cool place for 2-3 days, then once the vanilla pod is removed it can be poured into glass bottles and stored in the refrigerator.
Together with Marsala someone likes to add the Cognac, while others aromatize it with the cinnamon.

How is zabaglione made?

We talked about zabaione liqueur, but you know how to do it classic eggnog?
The doses are very simple because you have to consider it same weight for all three ingredients, that is: egg yolks, sugar and Marsala or Vin Santo.
So if you hypothetically use 80 g of yolks, add 80 g of sugar.
Whip the mixture well with an electric whisk until it is doubled and then add 80 g of Marsala or Vin Santo.
Pour everything into a saucepan and heat until it reaches the temperature of 80 ° approx.
Turn off the heat and whisk again until you get a soft and velvety cream.

Pasteurize which is better!

For some, the zabaione is simply the fresh yolk assembled with sugar and flavored with liqueur, as were the grandmothers, but we suggest you pasteurize the eggs during cooking to enjoy your dessert safely.

Discover how to best enjoy the zabaione liqueur in our gallery!

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