Zabaglione Cream

Sometimes you just stumble upon something so wonderful, you want to experience it every day.

That’s exactly how I felt the first time I met Zabaglione. We just fit together perfectly. It’s rich and creamy texture paired with my love for foods and Marsala wine. A match made in heaven.

Zabaglione cream is an Italian dessert made from eggs, sugar and Marsala wine. There are different variations: some people prefer whipped, some creamy. I personally prefer the latter. And I prefer it all day long. The unfortunate problem is that it is usually loaded with sugar :/

I had to create a new and improved (and healthier!) Zabaglione.

Done.

You can put this on anything really. I experimented with fresh fruit and my Marsala Truffle Cakes . Or you could just eat it with a spoon….

Zabaglione Cream

Rating: 51

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Zabaglione Cream

Ingredients

  • 8 egg yolks
  • 1 cup coconut sugar
  • 1/2 cup Marsala Wine
  • 1 tsp Bourbon Vanilla

Instructions

  • 1) Bring 4 cups water to boil over medium high heat in a medium sized saucepan. You can also use a double broiler for this recipe.
  • 2) While water is heating up, beat egg yolks and sugar with a hand mixer in a medium sized glass bowl that will sit in the top of the saucepan without falling in.
  • 3) Whip until the color lightens and the mixture becomes like a thick cream.
  • 4) When the water begins to boil, set bowl on top of pan.
  • 5) Add wine, and using a large spoon, gently stir mixture for 6 minutes, making sure to scrape the sides and bottom of the bowl. At 6 minutes, mixture will begin to thicken. Switch to a whisk and whip for another 6 minutes. You can use your hand mixer, but the final product will turn out very whipped and not so creamy.
  • 6) After 12 minutes of cooking, remove bowl from saucepan and aside. The mixture should be thick enough to coat a spoon.
  • 7) Add vanilla and mix well.
  • 8) Serve on fresh fruit, chocolate, desserts, or eat with a spoon. This is great warm or cold.

For a step-by-step picture tutorial, visit http://www.tiffanystrimtreats.com/2013/03/13/zabaglione-cream/

http://www.tiffanystrimtreats.com/2013/03/13/zabaglione-cream/

 

CONTINUE HERE FOR PICTURE TUTORIAL:

Bring 4 cups water to boil over medium high heat in a medium sized saucepan. You can also use a double broiler for this recipe.

IMG_3236

While water is heating up, beat egg yolks and sugar with a hand mixer in a medium sized glass bowl that will sit in the top of the saucepan without falling in. Whip until the color lightens and the mixture becomes like a thick cream.

IMG_3237

IMG_3238

When the water begins to boil, set bowl on top of pan.


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Add wine and using a large spoon, gently stir mixture for 6 minutes, making sure to scrape the sides and bottom of the bowl.

 

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At 6 minutes, mixture will begin to thicken. Switch to a whisk and whip for another 6 minutes. You can use your hand mixer, but the final product will turn out very whipped and not so creamy.

 

IMG_3244

 

After 12 minutes of cooking, remove bowl from saucepan and aside.

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The mixture should be thick enough to coat a spoon.

IMG_3250

Add vanilla and mix well.

IMG_3251

 

Serve on fresh fruit, chocolate, desserts, or eat with a spoon. This is great warm or cold.

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IMG_3213

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Comments

  1. Sandi Leonard says:

    When do you add the wine to the recipe?

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