Tuesday, September 4, 2007

Recipe from The Silver Palate Cookbook: Zabaglione

Makes 6 portions.

8 egg yolks
3/4 cup granulated sugar
1/3 cup Marsala wine

Mix ingredients together in the top part of a double boiler* and cook over rapidly boiling water, whisking constantly until mixture doubles in bulk and thickens.

Remove from heat and continue whisking for about a minute.

Pour mixture warm over fresh berries, serve by itself in tall glasses, or chill and use as a sauce for berries.

*If you haven't got a double boiler, do what I do: use a bowl that fits tightly into the mouth of a cooking pot so that little or no steam can escape, and hold it tight with an oven mitt-clad hand while whisking with the other hand.

If I make this, how can I use the egg whites, besides making a ton of meringue?
Suggestions welcome.


Freyja said...

Þú getur búið til kókosbollur, eða jarðaberjaguf út á ís að dönskum hætti. Svo getur líka verið gott að bæta auka eggjahvítum út í rúllutertu-eggjadeig.

Bibliophile said...

Komin með það: Gleymda tertan! Það er meira að segja hægt að bera Zabaglione fram með henni í staðinn fyrir rjóma.