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Zabaglione
Zabaglione
Zabaglione (pronounced tsah-bah-YOH-neh)  (and also written sabayon, zabajone, and zabaione) is
an Italian dessert made from whipped egg yolks, Marsala wine, and sugar.  It is a very light custard,
which has been whipped to incorporate a large amount of air.  Zabaglione is traditionally prepared in a
copper bowl or pot.  It can be served warm or cold in a decorative glass on its own, or spooned over
plain cake, fresh fruit, or ice cream.   In Italy it is often served as a strength-building tonic for someone
suffering from a cold or other ailment.  Warm zabaglione should be eaten as soon as it is made, as it
can collapse.  To make zabaglione ahead of time, use the recipe for chilled zabaglione.
Traditional Zabaglione - Warm Version
(Serves 8)

Ingredients:

8 egg yolks
1/2 cup sugar
1 cup Marsala wine
a double boiler*

Directions:

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 inches 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)

Ingredients:

1 teaspoon unflavored powder gelatin, softened in 1 tablespoon cold water.
2 tablespoons boiling water
3 tablespoons brandy
2 cups heavy cream
1/2 teaspoon vanilla
1 tablespoon sugar

Directions:

For the cold version, first make the warm version above.
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. Whip the cream, vanilla, and sugar together until
stiff peaks form.  Fold the whipped cream into the mixture. 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.

Ingredients:

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

Directions:

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 zabaglione is nice served over pound cake or spice cake.

Ingredients:

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

Directions:

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.
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