Microwave Zabaglione Recipes

TRADITIONAL ZABAGLIONE

Steps:

• Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
• In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
• Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
• Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
• Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
• Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
• Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
• Chill for 3-6 hours.
• Once chilled and firm, place the fresh berries on top of the custard and serve.
• Enjoy!

ZABAGLIONE

Steps:

• TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
• With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.
• Add the Marsala and set the bowl over the simmering water.
• Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
• TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
• An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
• Serve immediately.