Recipe

Zabaglione Recipe


Zabaglione Recipe Oldgringo / All my dishes
8 months ago
Touted as Italy's gift to the World, Zabaglione, pronounced [zah-bahl-YOH-nay], is a wonderful treat that disappears in your mouth.
Prep:40m Cook:120m Servings:6

Oldgringo

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Ingredients
  • 1 envelope unflavored gelatin
  • 1/4 cup hot water
  • 3 eggs, separated
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup milk
  • 1/4 cup dry Marsala wine
  • 1/2 cup heavy cream, whipped
  • 1 8-inch ready made Butter Crumb or Oreo pie crust
  • 1/4 teaspoon freshly grated nutmeg

Directions
  1. Stir the gelatin into the hot water and set aside to soften.
  2. Separate the eggs into whites and yolks.
  3. Whip the whites with the salt to stiff peaks and refrigerate until needed.
  4. Prepare the custard in a double boiler to prevent curdling the eggs. Beat the yolks lightly in the top pan; adding in the sugar and milk.
  5. Heat, without boiling for about ten minutes or until the back of a spoon is coated with the custard.
  6. Remove the custard from heat and stir in the geletin; chilling over an ice-water bath util the custard thickens.
  7. Meanwhile, whip the cream and refrigerate until needed.
  8. When the custard has thickened and cooled, add the Marsala wine and blend well.
  9. Gently fold the whipped egg white and whipped cream into the custard, stopping as soon as the custard smoothes out and becomes homogeneous,
  10. Spread the custard evenly into the pie crust and chill for 2 hours or until you are redy to serve.
  11. Garnish the top with freshly ground nutmeg and serve.

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Comments

mystic_river1 8 months ago said:
Oohhhh yummy! Wish I could make it right this minute. Thank you for posting.

krumkake 8 months ago said:
This would certainly "disappear" in our house - great post...thank you for sharing this.

mystic_river1 7 months ago said:
This really melts in your mouth...finally got around to making this appreciated bby all!ty

notyourmomma 2 weeks, 3 days ago said:
First learned how to make this hmmmm, 30 years ago, and it is still a favorite. Delightful.


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