What is zabaglione?

Zabaglione is an Italian cream traditionally made with Marsala wine. Cuding can be used to fill in various desserts such as cakes and wafers, can be served simple, or can be served with fresh fruit and syrup. When it is well made, it is light, fluffy and extremely tasty, with a full, rich taste that some people consider quite pleasant. Some Italian markets sell Zabaglione and often also offers restaurants. It can also be made at home surprisingly easily, for people who want to experiment a little with the recipe.

This meal seems to have developed from a family of drinks known as Caudles. The targets were traditionally cooked with eggs, sugar and alcohol and tended to be very rich and nutritious. Many Europeans produced cauds for disabled people or as special gifts during the cold winter months. It seems that the earliest form of zabagliona seems to be around the 16th century and is also known to meals who call it Sabayon.

depending on how long zabaglione with vaRome, it can be very thin and runny nose, rather as a sauce or drink or much denser. It can also be mixed with ingredients such as whipped cream or mascarpone cheese for a particularly rich taste, in which case it can be served in small dessert glasses overflowed with fresh fruit and syrup. Censorsuris can also be used as an unusual cake or Eclair filling.

If you want to make a zabaglione, you will need a double boiler and a beater. Combine six egg yolks, half a cup of sugar, three -quarters of a cup of Marsala, a teaspoon of grated orange or lemon peel, a pinch of grated nutmeg or cinnamon and a quarter of a teaspoon of vanilla extract. Cook the ingredients above the double boiler at low heat and keep it easy to integrate a lot of air. When you whisk, Zabagliona begins to flour and be dense; Remove when it reaches the desired texture and pour it in the seizer forms or introduce them to do cookies or cakes.

For extra wealth, fold one and one half cups of whipped cream or mascarpone. You can serve hot or cold with what you seem to be best for you. It is well paired with rich dessert wines, or it can be consumed unaccompanied by liquid.