Coldzabaglione Recipes

WHIPPED CREAM ZABAGLIONE

Steps:

• Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
• Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

ZABAGLIONE

Steps:

• Fill the base of a double boiler with 1/2 inch water and put it over medium heat. In the top of a double boiler, whisk together the egg yolks and sugar until pale and thick -- this will take about 3 minutes of vigorous whisking.
• When the water comes to a simmer, whisk the Marsala into the eggs and set the top pan over the simmering base. Continue whisking, scraping the entire base of the pan as you go. The zabaglione will become fluffy and foamy and will begin to gain in volume. Remove from the heat and continue whisking so it doesn't overcook. Return to the heat if you need to. It is done when it clings to a spoon like a loose pudding. Spoon into 4 small glass dishes or low stemmed glasses. Serve warm or chilled, with a dish of biscotti.

COLD ZABAGLIONE

Steps:

• Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
• Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
• Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass.
• Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool.
• Then whisk the whipping cream and fold into the egg mixture.
• Pour into 2 glasses and serve.

ZABAGLIONE

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

CLASSIC ZABAGLIONE

Steps:

• Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
• Serve zabaglione immediately.

ZABAGLIONE

Steps:

• Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
• Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm - but not hot - to the touch.

ZABAGLIONE

Steps:

• Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.

ZABAGLIONE WITH FRESH BERRIES

Steps:

• Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
• Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
• Serving Size: 1/2 cup zabaglione with 2/3 cup berries.