I’m not so sure if local French or Italian restaurants carry this on their menus. But one thing I’m sure of is that they should.
Originally, Zabaglione is a simple yet flavorful dessert made out of three simple ingredients: egg yolks, sugar, and a splash of sweet wine (usually Marsala Wine or Asti). For this recipe though, we used Kahlua, added whipped cream, and sprinkled it with crushed Amaretti (almond) cookies.
The key to getting the Zabaglione’s thick, creamy texture is the whisking and the temperature of the water inside the double boiler. Despite the simplicity of the ingredients, it has quite a complex output, so it’s a perfect dessert if your agenda is to impress some very important people with your cooking. The name sounds quite classy too, don’t you think?
According to Wikipedia, here’s the correct Italian pronunciation: [dzabaʎˈʎoːne] or [dzabaˈjoːne]). I don’t even want to bother understanding that, so the archaic spelling, zabajone will do. The only danger that lies beneath this creamy concoction is that it incorporates a lot of air into it, possibly giving its eater a very gassy tummy afterwards. So if you’re expecting an intimate evening after dinner, this may not be a good idea.
Total Time: 45 minutes / Yield: 1-2 servings
- 5 yolks
- 1/4 cup sugar
- 1/2 cup Kahlua
- 3/4 cup heavy cream, whipped
- Crushed almond biscuits (amaretti cookies)
- Place yolks and sugar in a round bottomed stainless steel bowl.
- Whisk together until creamy.
- Add in 1/3 cup Kahlua and whisk again.
- Fill a pot halfway with water. Boil and turn down heat and simmer.
- Put bowl on top (double boiler cooking method).
- Whisk until it thickens. It will become fluffy.
- Continue whisking for 10-15 minutes, then volume will triple.
- When desired consistency is achieved, remove from heat and cool.
- Fold in whipped cream.
- Transfer to individual containers.
- Top with crushed amaretti cookies.