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Zabaglione - Classic Italian Dessert
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Recipe Information
Description:
Italian Custard to be used alone or with chocolate or fruits.

Source:
S. Chokel

Serves/Makes:Serves 2 or more

Ingredients
  • 3 egg yolks
  • 3/4 cup (175 ml) sugar
  • 2 tsp (10 ml) grated lemon rind
  • 5 tsp (25 ml) lemon juice
  • 1/2 cup (125 ml) quality sherry or marsala wine
  • fresh fruit, optional
  • shaved chocolate, optional
  • toasted almonds, optional
  • sweetened whipped cream, optional
Preparation
  • Beat egg yolks in the top of a double boiler.
  • Add the sugar, lemon rind and juice, and the wine.
  • Beat constantly over the hot water until thick and fluffy.
  • Remove at once from hot water.
  • Pour into serving glasses and chill to be eaten alone or layered with fresh fruit.
  • Top it off with rich chocolate shaved and toasted almonds or sweetened whipped cream.
Comments
Decadent especially served with fresh raspberry coulis and whole berries for garnish, and a splash of Chambord (Raspberry Liqeuer). It is also excellent served warm as a cream over Italian Cakes, Cookies or with Lady Fingers.

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