Frozen Zabaglione Recipes

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FROZEN ESPRESSO ZABAGLIONE



Frozen Espresso Zabaglione image

Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.

Provided by David Tanis

Categories     lunch, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 egg yolks
6 tablespoons sugar
3/4 cup espresso
2 tablespoons Cognac
Cocoa powder and powdered sugar, for serving (optional)

Steps:

  • Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
  • Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
  • Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
  • Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams

FROZEN ZABAGLIONE



Frozen Zabaglione image

Number Of Ingredients 6

6 egg yolks
6 tablespoons sugar
pinch of salt
3/4 cup espresso or strong coffee
2 tablespoons brandy
cocoa powder for serving

Steps:

  • Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy.
  • Whisk in the espresso and brandy and place bowl over double boiler. (Set the bowl over a saucepan of about the same size, filled up to a quarter with boiling water and making sure the bowl does not touch the water. Reduce the heat to a simmer)
  • Whisk egg yolk mixture rapidly until it is warmed through. Continue whisking as the mixture begins to thicken.
  • After a few minutes or so it would have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute.
  • Pour custard into individual cups. Cover with plastic wrap and freeze for several hours or preferably overnight.
  • Remove from freezer 10 minutes before serving.
  • Dust with cocoa powder

ESPRESSO ZABAGLIONE



Espresso Zabaglione image

Provided by Giada De Laurentiis

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 3

4 large egg yolks
3 tablespoons sugar
1 cup hot espresso

Steps:

  • Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately.

FROZEN ZABAGLIONE



Frozen Zabaglione image

If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

6 large egg yolks
1 pinch salt
½ cup white sugar
⅔ cup dry Marsala wine
1 cup cold heavy cream

Steps:

  • Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
  • Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
  • Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
  • Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
  • Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g

ZABAGLIONE



Zabaglione image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch kosher salt
Fresh berries, for serving, optional

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.

FROZEN RASPBERRY ZABAGLIONE ON MERINGUES WITH CHOCOLATE SAUCE



Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce image

Categories     Berry     Chocolate     Citrus     Dessert     Raspberry     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Zabaglione
2 12-ounce bags frozen unsweetened raspberries, thawed, with juices
2 tablespoons corn syrup
8 large egg yolks
3/4 cup sugar
6 tablespoons Grand Marnier or other orange liqueur
5 tablespoons frozen orange juice concentrate, thawed
Sauce
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon water
Meringues
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1 cup sliced almonds, lightly toasted

Steps:

  • For Zabaglione:
  • Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 tablespoons corn syrup into puree. Cover and refrigerate while preparing zabaglione.
  • Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mixture 1 minute. Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160°F, about 12 minutes.
  • Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
  • For Sauce:
  • Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and refrigerate. (Can be made 2 days ahead.)
  • For Meringues:
  • Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of toasted almonds.
  • Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
  • Place meringues on platter and fill each with large scoop of zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
  • Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.

FROZEN ZABAIONE



Frozen Zabaione image

If you like zabaione, you must try it frozen! A new twist on an old favorite, a good dessert on a warm summer night, or when you want to serve something a little bit different.

Provided by Dee514

Categories     Frozen Desserts

Time 2h15m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 5

3 egg yolks
1/2 tablespoon water
3 tablespoons sugar
1/2 cup marsala wine
3/4 cup heavy cream

Steps:

  • Combine egg yolks, water, sugar and Marsala in the top of a double boiler over hot, but not boiling water.
  • Beat mixture until it is lukewarm.
  • Remove from over hot water and continue beating mixture until foamy and slightly thick.
  • In a bowl, beat cream until stiff and blend into egg mixture.
  • Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours).
  • To serve, dip mold briefly into warm water and invert mold on serving plate.
  • Cut zabaione into 6-8 portions.

Nutrition Facts : Calories 234.5, Fat 13, SaturatedFat 7.6, Cholesterol 135.2, Sodium 19.9, Carbohydrate 10.1, Sugar 7.2, Protein 1.9

FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE



Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Strawberry     Marsala     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 19

Crust
1 5.5-ounce package amaretti cookies (Italian macaroons)*
5 tablespoons unsalted butter, melted, hot
Filling
1/2 cup dried currants
1 1/2 cups sweet Marsala
3/4 cup sugar
10 large egg yolks
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 1/3 cups chilled whipping cream
Sauce
2 cups sweet Marsala
1/2 cup sugar
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
5 fresh strawberries, halved
*Amaretti are available at Italian markets and some supermarkets.

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
  • For filling:
  • Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
  • Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
  • Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
  • Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
  • For sauce:
  • Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
  • Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.

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