Italian Zabaglione Recipe (2024)

FAQs

What are zabaglione made of? ›

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

"Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream."

At times it can be difficult to procure what I always considered the correct ingredient for Zabaione - Marsala. However, I have discovered that I can use other fortified wines or spirits. Wikipedia suggests Cognac - which got me thinking about a good smooth whiskey - such as - Redbreast.

Zabaione (Italian: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac.

When dealing with egg yolks, safety is always a concern. Here why this Zabaglione recipe is safe: Salmonella bacteria is killed when eggs reach 140 degrees for more than 3 minutes. For the custard to thicken, it will necessarily reach that temperature for that amount of time.

The mixture must not get too hot during cooking or it will become grainy. If it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking.

It is necessary bring the temperature down a bit, which will help the zabaglione thicken further. I understand you might be tired at this point, but who can't use a little more arm toning? How long to whisk it off heat depends on how you wish to serve it.

A perfect zabaglione (sabayon) will be smooth, fluffy and rich hold the whisk trail for few seconds. The flavour is delicate and aromatic with liqueur, wine or fruit juice. Reasons: not cooked enough, cooked too quickly so egg doesn't thicken; egg overcooked and about to curdle; too much liquid flavouring.

According to The New York Times, zabaglione is a thick but smooth emulsion that balances the rich froth of egg-based custard with the flavor of wine.

To make the perfect marsala wine substitute for chicken marsala, replace ½ cup of marsala wine with ½ cup chicken stock, 1 tablespoon of balsamic vinegar, and one teaspoon of sugar. Mix the chicken broth mixture into your recipe exactly the same way you would add the marsala.

Can I use Moscato instead of Marsala? ›

If you're preparing a sweeter dish, she suggests reaching for sherry, Moscato, or Port as an easy swap. You could even try a potent dry red tossed in with a bit of sugar and an orange peel as a comparable substitute.

Possible substitutes would be a dry Madeira wine or a darker sherry such as Oloroso. If you don't have these then you could also use port or red vermouth.

Gelato is a frozen dessert of Italian origin, similar to ice cream. In fact, “Gelato” simply means “ice cream” in Italian.

en. big girl = ragazzona.

Italian translation of 'milk'

Zabaione is more of a creamy dessert, with the main ingredients of egg yolks, sugar and Marsala, whereas Eggnog is a drink, that is made with milk, eggs, sugar and nutmeg and or other spices, it can be made with or with alcohol such as Rum, Brandy or Bourbon.

The custard is full-bodied and lightly sweet from the aged sherry, the hints of hazelnut earthy and warm. It's perfect spooned over a handful of ripe figs. Or have a little fun, and try a zabaglione using beer. A Belgian ale with its delicate, light flavor will give the custard a nice, malty finish.

nounItalian Cooking. a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.