Zabaglione began it's life as a restorative drink - invented in the early 16th centure at the Florentine Court of the Medici. I could use a little restoration.
You will need:
- 5 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup dry wine or traditionally Marsala
- 1 shot Brandy
- 1 cup heavy cream, whipped (optional)
- Fresh berries
- Anisette Biscotti
With a hand held electric mixer, beat the egg yolks and sugar together about 3 minutes or until pale yellow. Slowly whisk in the wine and brandy and set the bowl over the simmering water.
Continue to beat constantly, approximately 15 minutes, until the eggs triple in volume, thicken and reach a temperature of 140 degrees F. The mixture will resemble the thickness of cake batter. Remove from heat and cool mixture completely before refrigerating. When the mixture is cool, gently fold in the whipped cream. Layer zabaglione with fresh berries and a garnish of mint. Add a biscotti for "dunking".
~Adapted from What's Cooking America
looks fabulous this is one I have never tried looks like its time!ReplyDelete
Oh my gosh you need to have a party and restore us too! Never tried Zabaglione. These look refreshing and deliciousReplyDelete
I've only made zabaglione once before . . . and it was a long time ago. Thanks for reminding me how great it is and that I should try it again, with white wine this time!ReplyDelete
love the addition of brandy to your zabaglione; haven't made zab in years so this is motivating me!ReplyDelete