Best 5 Whipped Cream Zabaglione Recipes
Whipped cream zabaglione is a delectable Italian dessert with a light and airy texture. This classic dish combines creamy mascarpone, sweet Marsala wine, and fluffy whipped egg whites, resulting in a luscious and enchanting treat. Impress your friends and family with this elegant dessert that strikes a perfect balance between richness and lightness. Discover the secrets of creating the perfect whipped cream zabaglione, from choosing the finest ingredients to mastering the delicate cooking technique.
Check out the recipes below so you can choose the best recipe for yourself!
ZABAIONE CON CREMA: ZABAGLIONE WITH CREAM
Steps:
- Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
- Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
- In another bowl, whip the cream with a hand mixer.
- Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.
WHIPPED CREAM ZABAGLIONE
This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.
Provided by janmaio
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
- Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.7 g, Cholesterol 293.3 mg, Fat 19.8 g, Protein 3.9 g, SaturatedFat 11 g, Sodium 26.2 mg, Sugar 12.9 g
ZABAGLIONE
Provided by Jonathan Reynolds
Categories dessert
Time 20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 13 grams, TransFat 0 grams
CLASSIC ZABAGLIONE
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
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
ZABAGLIONE
Provided by Gianni Scappin
Categories Egg Dessert Vegetarian Marsala Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- 1. In a heat-safe bowl set over barely simmering water, combine the egg yolks, sugar, and Marsala. Whisk constantly until the mixture is thick and glossy, 5 to 7 minutes.
- 2. Serve at once as a warm custard with cookies or fruit.
- Serving Suggestion:
- For a cold dessert, transfer the bowl of cooked zabaglione to an ice bath and stir occasionally until the mixture is cool. Transfer to the refrigerator and chill completely, about 1 hour. Whip 1 cup of heavy cream to medium peaks and fold the whipped cream into the zabaglione. Spoon into molds or glasses and serve as a mousse.
Tips:
- For a richer zabaglione, use heavy cream instead of milk.
- To make sure the zabaglione doesn't curdle, cook it over low heat and stir constantly.
- If you don't have a double boiler, you can make zabaglione in a heatproof bowl set over a saucepan of simmering water.
- For a boozy zabaglione, add a splash of your favorite liqueur, such as Marsala, Amaretto, or Rum.
- Serve zabaglione immediately or chill it for later.
- Garnish zabaglione with fresh berries, whipped cream, or chocolate shavings.
Conclusion:
Zabaglione is a classic Italian dessert that is easy to make and always a crowd-pleaser. This versatile dessert can be served as a standalone dish, used as a filling for cakes and pastries, or even enjoyed as a sweet sauce for fruit. With its rich and creamy texture, it is sure to impress your guests. So next time you're looking for a simple yet elegant dessert, give zabaglione a try.
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