Zabaglione or Zabaione is a delicious Italian dessert made by whisking egg yolks, wine and sugar. The beating is done over simmering water so that the egg yolks gently cook as they thicken into a light, foamy custard. It is best made right before serving.
In France they call sabayon and in Uruguay – where I grew up – we called it sambayon. Regardless of what one calls it, this dessert is like ambrosia of the gods! Here we present you a delicious variation of it:
Strawberry Zabaglione
Serves 4
Ingredients
- 1 lb strawberries, halved in or quartered, depending on size.
- 3 egg yolks
- 8 tablespoons granulated sugar
- 6 tablespoons sherry *
Directions
- Divide the strawberries among 4 shallow 1 1/4 cup ovenproof dishes or use a large 5 cup dish.
- Put the egg yolks, sugar and 4 tablespoons of the sherry in a large bowl and set over a pan of simmering water. Cook the mixture, whisking continuously using a handheld electric beater, for 5 minutes, until the mixture is very thick and frothy and almost fills the bowl halfway.
- Add the remaining sherry and cook until it thickens again. Pour the mixture over the strawberries and sift the confectioner’s sugar over the top.
- Cook under a preheated hot broiler for 3 to 4 minutes, until golden, or caramelize the sugar with a cook’s blowtorch. Serve immediately.
Between preparation and cooking time it took 20 minutes to have it ready. Enjoy, gentle reader, enjoy!
CS
The basic recipe is simple to memorize, with a 1:1:2 ratio of egg yolks, sugar, and Marsala. Older recipes use the broken eggshell as a measuring spoon; mine held about 4 teaspoons. Inexact, but laidback. What could be more relaxed than sloshing some Marsala into an eggshell?