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 Kosher Scene 
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?
LikeLike