TRADITIONAL ZABAGLIONE
This traditional Italian Custard desert is amazingly delicious and simple. Not only that, but it's so versatile. The reason why I love this recipe and am posting it is b/c I want you all to make up your own. This recipe is best served w/ fresh fruit, berries especially. It can be served warm and cold. I prefer it cold b/c it can tend to have an "eggy" taste warm. When served warm it is more of a sauce. When cold, it is quite thick, almost like a Creme.
Provided by Curb Side MD
Categories Dessert
Time 15m
Yield 3 cups, split., 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
- In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
- Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
- Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
- Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
- Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
- Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
- Chill for 3-6 hours.
- Once chilled and firm, place the fresh berries on top of the custard and serve.
- Enjoy!
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Prince Sajid
[email protected]This zabaglione is the perfect dessert for a romantic dinner.
Walid Mbugua
[email protected]I'm not usually a fan of desserts, but this zabaglione is an exception. It's so light and airy, and the flavor is amazing.
Ethan Howell
[email protected]This zabaglione is so delicious, I could eat it every day.
l Mir
[email protected]I've tried several different zabaglione recipes, and this one is by far the best. It's the perfect balance of sweet and tart.
Gori khan
[email protected]This zabaglione is the perfect way to end a meal. It's light and refreshing, and it always leaves me feeling satisfied.
Rukai Rowdy
[email protected]I love the creamy texture of this zabaglione. It's the perfect comfort food.
tah fulgence
[email protected]This zabaglione is so easy to make, and it's always a hit with my family and friends.
Young Branny
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of eggs, but I was pleasantly surprised. The zabaglione was light and fluffy, and the flavor was amazing.
Norman Mandishona
[email protected]This zabaglione is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Asha Bane
[email protected]I love how versatile this recipe is. I've used it to make classic zabaglione, as well as variations with different flavors like chocolate and raspberry.
Robul Islam
[email protected]This was my first time making zabaglione, and it was surprisingly easy. The recipe was clear and concise, and the results were delicious.
Harmony Kalwapa
[email protected]I've made this zabaglione recipe several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Hajira Munawar
[email protected]This zabaglione was a hit at my dinner party! It was so light and fluffy, and the flavor was divine. I will definitely be making this again.