Classic Zabaglione Recipes

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Classic Zabaglione image

Recipe From epicurious.com

Categories     Egg     Dessert     Vegetarian     Quick & Easy     Winter     Candy Thermometer     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 3

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Sep 19, 2012 6 egg yolks ½ cup sugar ⅔ cup sweet Marsala ⅛ teaspoon salt ⅛ teaspoon freshly grated nutmeg or ground cinnamon (optional) 1 …

4.5/5 (4)
Total Time 28 mins
Servings 8
Calories 101 per serving

  • In a large bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed until the mixture is thick and lemon-colored and the sugar is dissolved. Beat in Marsala, salt, and, if desired, nutmeg.
  • Transfer mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on medium speed, about 13 minutes or until mixture is thick, triple in volume, and an instant-read thermometer inserted in center of mixture registers 145°F and holds that temperature for 3-1/2 minutes (or until thermometer registers 165°F). Stir in vanilla. Serve immediately or chill completely before serving.
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Jun 16, 2020 Zabaglione is the Italian version of sabayon, a custardy dessert sauce made with egg yolks, sugar and wine. While it’s traditionally made with marsala, you can change up the wine depending on what fruit …
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Nov 20, 2021 Zabaglione or zabaione is one of the most classic Italian desserts. Similar to a custard, though not made with milk, zabaglione is a simple and flavorful dessert that takes very little time to prepare and can …
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Sep 2, 2022 1. Beat yolks in a heat-proof bowl (preferably copper) until combined. Add sugar and salt, whisking constantly, until combined. Justin Walker 2. Pour wine into yolk mixture and whisk until sugar is...
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May 1, 2019 Cook the zabaglione over the double boiler until lightened, thick, and doubled in volume. Place the egg yolk and sugar bowl over the pot of simmering water and whisk constantly until the sugar dissolves …
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Preparation. Step 1/4. In a saucepan with a rounded bottom (best if it’s a copper one), whisk the yolks with sugar. While continuously whisking, slowly pour in the marsala wine. Step 2/4. Place the bowl over a pan of …
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From food.com
Mar 24, 2009 4 large egg yolks 3⁄4 cup sugar 3⁄4 cup dry white wine 2 tablespoons Grand Marnier directions In a zabaglione pan (or a metal bowl or round-bottomed double …

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Total Time 7 mins
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Calories 473 per serving

  • In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
  • Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
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May 17, 2022 Zabaglione custard: 6 egg yolks 1/3 cup sugar 1 teaspoon finely grated lemon zest Pinch ground cinnamon Drop vanilla extract 3/4 cup Marsala Serve with: 1 …
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Oct 6, 2021 To make it, egg yolks, wine, and sugar are combined in a bowl set over a pot of simmering water. The mixture is whisked vigorously until it’s aerated, foamy, …
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Feb 12, 2016 6 egg yolks 1/2 cup sugar 2/3 cup sweet Marsala 1/8 teaspoon salt 1/8 teaspoon freshly grated nutmeg or ground cinnamon (optional) 1 teaspoon vanilla …
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