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Chef Gianluca Deiana Abis: Zabaglione/ Crema allo Zabaione




Prep. time: 5 min

Cook Time: 10 minutes

Difficulty: 1 out of 5

Serve: 2

Ingredients:

4 Egg Yolks

5 tbsps White Sugar

1 tsp Lemon Zest

1 drop Vanilla Extract

1/4 cup Marsala wine

1 cup Strawberries (1/2 cup halved and sliced and 1/2 cup whole for décor)

Large metal bowl

Whisk

Two dessert glasses

Water bath that fits your bowl


Preparations:

Cover 1/2 cup of sliced strawberries with 1 tbsp of sugar in a bowl. Let it sit at room temperature until juices release. Meantime place the egg yolks and remain sugar in a large stainless steel bowl. Add the grated lemon zest, vanilla extract and Marsala.

Fill a large pot halfway with water and bring the water to a simmer. Reduce the heat. Set bowl with egg yolks mixture over the water. Be sure the bottom of the bowl doesn't touch the hot water. Wisk the mixture. Continue whisking for several minutes, until the mixture triples in volume.

Remove the bowl from the pot. Longer cooking will thicken the mixture further. Continue whisking for a minute to prevent the mixture from sticking to its container. Serve while mixture is still hot.

Divide strawberries between two glasses. Spoon mixture over strawberries. Decorate with whole strawberries on top.

Chef tips:

If you like to enjoy a cold Zabaglione cream, you need to place the bowl with the mixture on top of a bowl with ice cubes. Mix gently for a few minutes.

To make non -alcoholic Zabaglione, substitute Marsala wine with milk.

If you use electric hand mixer, be very careful not to beat the eggs to quickly. With a hand whisk, you need a little extra time but you find to have more control when you reached the desired thickness.

 
 

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