Zabaglione With Fresh Strawberries Recipes

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ZABAGLIONE WITH FRESH BERRIES



Zabaglione with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 egg yolks
1/2 cup sugar
1 cup dry Marsala
1/2 pint raspberries
1/2 pint black or blueberries

Steps:

  • In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

CHEF JOHN'S ZABAGLIONE



Chef John's Zabaglione image

In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 2

Number Of Ingredients 5

½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

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.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g

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

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

ZABAGLIONE WITH FRESH STRAWBERRIES



Zabaglione with Fresh Strawberries image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 7

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.

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

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.

STRAWBERRIES WITH ZABAGLIONE



Strawberries with Zabaglione image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 4

1 cup strawberries, hulled and quartered lengthwise
2 tablespoons Marsala
2 large eggs
2 tablespoons sugar

Steps:

  • Divide the strawberries and 1 tablespoon of the Marsala between 2 goblets and let the strawberries macerate for 15 minutes. In a metal bowl whisk together the eggs and the sugar, set the bowl over a saucepan of simmering water, and whisk the mixture until it begins to thicken. Whisk in the remaining 1 tablespoon Marsala, continue to whisk the mixture until it is thick and foamy and registers 160°F. on a candy thermometer, and spoon the zabaglione over the strawberries.

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