Italian Zabaglione
Zabaglione dessert, quick to make and it's so yummy. Just egg-yolks, sugar and marsala!
Italian Zabaglione dessert also is light and intoxicating - an ideal conclusion to one of my mama’s feasts and a wonderful prelude to the afternoon siesta.
This is such an easy recipe that it often fell to my sister Linda and me to whip it up as mum was usually busy with stuffing eggplants, crumbing veal, chopping tomatoes and trying not to cry over onions to be bothered with this frivolous part of the menu.
It was probably just as well that mama delegated the dessert-making to us, as with us kids cooking it, we might well have had the zabaglione tasting of onions or basil!
Zabaglione really is a treat, so that’s not good if you are looking for low-fat, low carb or diabetic recipes. But a little indulgence every so often can’t really hurt you, can it?
Aunty Razia, like my dear mama, is long gone. But I can picture them both in heaven, making all the angels fat and happy - Aunty Razia whipping up her sweet treats like zabaglione and mum with her more hearty Italian meals.
Now, my mouth really is watering - as yours will be when you read this.
Aunty Razia’s Zabaglione Italian Dessert Recipe
Zabaglione has got all the ticks - quick and easy to prepare, thoroughly debauched and comforting enough for her family and guests.
Making this Zabaglione dessert is really easy. It is one of the most simple and quick Italian desserts I know of. Master this sweet, and your friends and family will be impressed.
Just don’t tell them it only has three simple ingredients!
Ingredients
8 egg yolks
2 tbsp sugar
1½ cups marsala
Method
Beat all the egg yolks and sugar together in the top of a double boiler until they are white. Stir in the marsala (315 mls) and place over hot, almost boiling water. Place over a low heat and whisk constantly until mixture is frothy and thick.
Warning: Be extra careful that your Zabaglione does not get a
chance to boil; because if it does it will curdle and be ruined.
The moment your Zabaglione mixture becomes thick, pour it off into warmed glasses. Serve it to your guests immediately, accompanied by crisp biscuits or Italian sponge fingers. Alternatively, you can pour the Zabaglione over fresh strawberries or a freshly-chopped fruit salad.
