Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is said to have been created in the 16th Century in Florence, Italy.
Ingredients:- Serves 4
| Quantity | Ingredient | Quantity | Ingredient |
|---|---|---|---|
| 5 | Egg yolks | 4 Tbsp | Mint leaves chopped coarsely |
| 1/3 cup | Sugar | To taste | Vanilla extract |
| 3/4 cup | Marsala wine or dry sherry | To taste | Cinnamon Powder |
| 1 teaspoon | Grated lemon rind |
Method for making Zabaglione
- Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl.
- Add grated lemon rind, a pinch of cinnamon and a drop of vanilla extract to the yolk mixture.
- Pour in the Marsala or sherry wine.
- Half-fill a pot with water, bring the water to boil, then reduce to simmer over low heat.
- Set the pan or bowl containing the mixture over the pot of simmering water.
- Make sure that the water does not boil.
- Whip the mixture for around 4 to 7 min until the mixture triples in volume, froths up and becomes pale and the eggs are cooked.
Mango mixture:
| Quantity | Ingredient | Quantity | Ingredient |
|---|---|---|---|
| 2 pc | Medium ripe mango peeled and diced | 2 tbsp | White sugar |
| 2 tbsp | Chopped mint |
Combine the Mango with the Mint and sugar and marinate for 10 to 15 min.
To serve:
- Place the marinated mango into a martini glass.
- Spoon 2 to 3 table spoons of Zabaglione mixture over the mango.
- Garnish with a fresh mint sprig.
- You can also serve the Zabaglione over berries, and cookies such as biscotti.
Chef's Tip:
You can put a small lemon grass spear on top of the glass to really make an impression.
