A Sassy-Sounding Dessert that will Easily Impress: Zabaglione

By Mikka Wee/December 5, 2012

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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.

Zabaglione

Total Time: 45 minutes / Yield: 1-2 servings

Ingredients

  • 5 yolks
  • 1/4 cup sugar
  • 1/2 cup Kahlua
  • 3/4  cup heavy cream, whipped
  • Crushed almond biscuits (amaretti cookies)

Procedure

  1. Place yolks and sugar in a round bottomed stainless steel bowl.
  2. Whisk together until creamy.
  3. Add in 1/3 cup Kahlua and whisk again.
  4. Fill a pot halfway with water. Boil and turn down heat and simmer.
  5. Put bowl on top (double boiler cooking method).
  6. Whisk until it thickens. It will become fluffy.
  7. Continue whisking for 10-15 minutes, then volume will triple.
  8. When desired consistency is achieved, remove from heat and cool.
  9. Fold in whipped cream.
  10. Transfer to individual containers.
  11. Top with crushed amaretti cookies.
  12. Serve.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • http://www.facebook.com/carl.tomacruz Carl Tomacruz

    For those unfamiliar with the International Phonetic Alphabet, zabaglione is properly pronounced as dza-bal-LYO-neh. The Italian Z is either pronouned as a “ts” or a “dz” – in this case, the latter. It’s a bit difficult to get from the beginning.

    There. I hope I have helped.

  • http://twitter.com/thoughtspresso Mmina Maclang

    Would the use of an electric mixer with a whisk attachment make it too stiff?

    • pepperph

      That should be fine. :)