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….
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/
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.
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.
When the water begins to boil, set bowl on top of pan.
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.
After 12 minutes of cooking, remove bowl from saucepan and aside.
The mixture should be thick enough to coat a spoon.
Add vanilla and mix well.
Serve on fresh fruit, chocolate, desserts, or eat with a spoon. This is great warm or cold.
When do you add the wine to the recipe?
It is now on step 5 in the instructions. Thanks for pointing that out!