𝓩𝓪𝓫𝓪𝓰𝓵𝓲𝓸𝓷𝓮 is a delightfully decadent egg custard dessert that will make you think about Italy and its delicious gifts. It’s light, delicate, foamy and incredibly delicious.
Delicious as a dessert, sauce or topping, wine-infused zabaglione is usually made with only 3 simple ingredients: fresh egg yolks, sugar and Marsala.
Our recipe is yet simple and so easy to be prepared at home.
Gaggenau Flex Induction Cooktop with integrated ventilation system provides automated flexibility. It has an impressive 80 cm wide and offers four cooking zones that can be combined into two larger ones. With a catchy Twist Pad in stainless steel it is easy to be removed and clean. When cooking, it removes the vapors as they arise, with a vent for each cooking zone.
🄶🄰🄶🄶🄴🄽🄰🅄 🄰🄿🄿🄻🄸🄰🄽🄲🄴:
Flex induction cooktop with integrated ventilation system CV282101 200 series
Temperature(s): Heating level 6.5-7
ℙ𝕣𝕖𝕡𝕒𝕣𝕒𝕥𝕚𝕠𝕟 𝕋𝕚𝕞𝕖 10-15 minutes
ℂ𝕠𝕠𝕜𝕚𝕟𝕘 𝕋𝕚𝕞𝕖 7-8 minutes
𝕋𝕠𝕥𝕒𝕝 𝕋𝕚𝕞𝕖 20-25 minutes
𝕊𝕖𝕣𝕧𝕚𝕟𝕘𝕤 4 servings
🅸🅽🅶🆁🅴🅳🅸🅴🅽🆃🆂
• 4 fresh egg yolks
• 50 gr soft caster sugar
• 4 tbsp marsala or dessert wine
• 1 tbsp brandy (optional)
• 1 pinch sea salt
• Some fresh berries
• Crushed amaretti or other biscotti, to serve (optional)
🅸🅽🆂🆃🆁🆄🅲🆃🅸🅾🅽🆂
1. Switch on your Gaggneau cooktop at heating level 7. Pour water into a medium round pot and let it boil. The pot that you choose for your boiling water bath, or bagno maria should fit the bottom and about one-half the sides of your bowl.
2. Put the egg yolks and sugar in another round bowl and whisk until thick and creamy. Gradually beat in the alcohol and salt.
3. Place the bowl over the simmering—not boiling—water and keep whisking ( keep the cooktop at heating level 2-3). Remember to always keep the mixture moving in an up-and-over motion. It is important to incorporate air into the zabaglione as you cook the yolks.
4. Whisk until mixture forms loose peaks, about 7 or 8 minutes. Mixture should feel warm to the touch.
You can serve the zabaglione as it is, chilled, in a beautiful dessert glass with some biscotti, amaretti or fresh savoiardi. Or you can top it over a slice of cake, crostata or panettone, on top of fresh fruit with a sprinkle of toasted almonds, or alone.
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Cooking by 𝓘𝓻𝓲𝓷𝓪 𝓟𝓻𝓮𝓬𝓾𝓹 [ Ссылка ]
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License Number - 893672 License owner - Miluta Flueras
