Mangia Bene Pasta
Zabaglione
Zabaglione is usually served warm; either spooned into glasses on its own,
or over sliced fruit, or with plain cakes. We are also providing a cold version, Zabaglione Gelato.
Traditional Zabaglione - Warm Version
(Serves 8)
8 egg yolks
1/2 cup sugar
1 cup Marsala wine
a double boiler*
Put the egg yolks and sugar in the top of the double boiler, off of the heat.
Whip with a whisk for about 5 minutes or with and electric mixer for 3 minutes, or until the
mixture is pale yellow and creamy.
Stir in the Marsala.
In the bottom of the double boiler, bring 2"-3" of water to a simmer.
Place the top section over the water and cook for 6-10 minutes, whisking constantly.
The mixture will begin to foam, then swell into a soft mass.
Zabaglione is ready when it stands in soft peaks.
Remove from the heat and serve.
*Note: The egg yolk mixture increases considerably in volume as you beat it.
If your double boiler is not very large, use a large bowl over a pot of water.
Zabaglione Gelato - Cold Version
(Serves 8)
1 teaspoon unflavored powdered gelatin, softened in 1 tablespoon cold water.
2 tablespoons boiling water
3 tablespoons brandy
2 cups heavy cream, whipped stiff with 1/2 teaspoon vanilla and 1 tablespoon sugar
For the cold version, first complete the above procedure.
Then, dissolve the softened gelatin in the boiling water.
Add it to the softened zabaglione, stirring slowly. Allow to cool to room temperature.
Fold in brandy and whipped cream.
Place in individual glasses and chill in the refrigerator for 4-5 hours.
Serve with fruit and/or cookies.
Chocolate Zabaglione
(Serves 4)
This variation of zabaglione is similar to a chocolate mousse.
Serve it with sweetened whipped cream.
You can use a hand-held electric mixer or a whisk to whip the mixture.
3 ounces bittersweet or semi-sweet chocolate, chopped
1/4 cup heavy cream
4 large egg yolks
1/4 cup sugar
2 tablespoons Amaretto liqueur
In the bottom half of a double boiler, bring 2 inches of water to a simmer
Combine the chocolate and cream in a small bowl or top of double boiler.
Place the bowl over the simmering water.
Allow to stand until the chocolate is melted; stir until smooth.
Remove from the heat.
In another bowl that fits over the saucepan, put the egg yolks and sugar.
With an electric mixer, beat the yolks and sugar until light, about 2 minutes.
Stir in the Amaretto.
Place the bowl over the simmering water.
Beat the mixture until it is pale and fluffy, 5 to 7 minutes.
The mixture should hold a soft shape when the beaters are lifted.
Remove from the heat.
With a rubber spatula, gently fold in the chocolate mixture.
Serve immediately.
Orange Zabaglione
(Serves 4)
This is nice served over pound cake or spice cake.
1 whole egg
3 egg yolks
1/4 cup sugar
Grated zest of 1 orange
1/4 cup orange juice
2 tablespoons Marsala wine
2 tablespoons orange liqueur, such as Grand Marnier
In the bottom half of a double boiler, bring 2 inches of water to a simmer.
In another bowl that fits over the saucepan, put the egg, yolks, and sugar.
With an electric mixer or a whisk, beat the mixture until frothy.
Place the bowl over the simmering water.
Add the zest, orange, juice, Marsala, and orange liqueur.
Beat the mixture until thick, about 5 to 7 minutes.
The zabaglione should hold a soft shape when the beaters are lifted.
Serve immediately.