Vanilla Zabaglione With Raspberries Recipe 445

ZABAGLIONE WITH BERRIES

Zabaglione With Berries image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

ZABAGLIONE WITH FRESH STRAWBERRIES

Zabaglione with Fresh Strawberries image

Provided by Food Network

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Ice, for chilling
1/3 cup sugar
4 egg yolks, at room temperature
2/3 cup prosecco
3 tablespoons dark rum, optional
1 cup heavy cream
4 cups ripe strawberries, cleaned, hulled and halved

Steps:

Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.

ZABAGLIONE WITH FRESH BERRIES

Zabaglione With Fresh Berries image

Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.

Provided by NcMysteryShopper

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

5 large egg yolks
1/3 cup sugar
1/3 cup dry marsala or 1/3 cup sweet marsala wine
5 1/4 cups blueberries (berries can be mixed if desired) or 5 1/4 cups quartered strawberries (berries can be mixed if desired)

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.

Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6

CLASSIC ZABAGLIONE

Classic Zabaglione image

Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 3

Ingredients

3 large egg yolks
1/4 cup sugar
2 tablespoons dry Marsala

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 WITH FRESH PEACHES AND RASPBERRIES

Zabaglione with Fresh Peaches and Raspberries image

This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

4 peaches
2 large egg yolks
3 tablespoons Marsala wine
2 teaspoons sugar
1 pint raspberries

Steps:

Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

STRAWBERRIES WITH ZABAGLIONE

Strawberries with Zabaglione image

Provided by Shelley Wiseman

Categories Mixer Dessert Cocktail Party Quick & Easy Wedding Strawberry Anniversary Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 lb strawberries, quartered (3 cups)
4 large egg yolks
1/4 cup sugar
1/4 cup sweet Marsala wine

Steps:

Divide strawberries among 6 stemmed glasses.
Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
Spoon over strawberries and serve immediately.

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