46 | SUNRAYS
DECEMBER 2013
ONLINE:
SCTXCA.ORG
Submitted by Fred Verri, of the Italian Cooking Class
Zabaglione [zah-bahl-YOH-nay] is a famous Italian custard
dessert that is usually served with sliced fresh fruit or ber-
ries, but Fred remembers his mother and grandmother eating
Zabaglione traditionally with biscotti. The French refer to this
as Sabayon and it is used as a dessert or a sauce.
5 egg yolks
1/3 cup granulated sugar
1/3 cup dry or sweet Marsala wine*
1 cup heavy cream (or whipping cream), whipped until stiff
5 1/4 cups fresh berries (blackberries, blueberries, quartered
strawberries, and/or raspberries)
*Marsala wine is traditionally used, but you can also substitute
sherry, Madeira, Grand Marnier, sparkling or dessert wine.
Can also combine wine with a spirit such as bourbon, rum,
or Calvados, or other brandy, or add a favorite liqueur such as
praline or Frangelico. Citrus juice and zest, vanilla, or ground
ginger or other spices may be added along with the wine.
1. Set up a double boiler or a medium-size stainless-steel
bowl over a pot of simmering water. Check to make sure
the bottom of the bowl is not touching the water, or the
eggs may scramble.
2. With a hand-held electric mixer or thin wire whip, beat
the egg yolks and sugar together approximately 3 minutes
or until pale yellow. Slowly whisk in the Marsala wine and
set the bowl over the barely simmering water (Reminder
- water should not touch bottom of bowl). (Note: Fred
likes to mix the sugar and Marsala wine before the eggs,
to better dissolve the sugar. He then beats in the eggs.)
3. Continue to beat constantly, approximately 10 to 15 min-
utes, until the eggs triple in volume, thicken, and reach
a temperature of 140 degrees Fahrenheit, as registered
on an instant thermometer. The eggs will first become
frothy, then as they cook, they will slightly stiffen but still
hold the air. If you stop whipping or the water boils, you
might scramble the eggs. Be sure to move the beater or
whip around the bowl so the eggs cook evenly. If the eggs
begin to curdle, pull the insert away from the water for a
few seconds to cool it (keep whisking constantly).
4. Remove from heat and cool the mixture completely in
the refrigerator. When the mixture is cool, gently fold in
prepared whipped cream using a rubber spatula. (Note:
Zabaglione can be made ahead and stored, covered, in the
refrigerator for several days. Bring the dessert to room
temperature before serving with your favorite berries.)
5. In a serving dish (a large martini or wine glass makes
a nice presentation), dollop some of the Zabaglione. Add
fresh berries. Finish by adding another good-size dollop of
Zabaglione and top with mint sprig and a fewmore berries.
Yield: 6-8 servings
Zabaglione
