Zabaione
David and I like to have dessert once in a while. Now because it’s just the two of us, I wait to make some when we have company over. There’s less leftovers to eat plus we can satisfy our sweet tooth. A nice Black Forest Cake or Cranberry Orange Bundt Cake are lovely but after our guests leave, we have a couple days to eat what’s left which is not too bad…
There are some recipes that I can still make for the two of us like ice cream or granita, cookies, beignets, Bananas Foster for two, fruit salad, S’mores, Cherries Jubilee, Crème Brûlée, Poached Pears with Caramel Sauce, and so on including this one… Zabaione! This rich Italian dessert is absolutely divine! Made with a few ingredients, it can be ready in 15 minutes.
Also known as Zabaglione or Sabayon (French way), Zabaione is a light custard typically served with peaches, blueberries or strawberries. I like to change my fruit around and in the video, I use blueberries but many times I serve it with raspberries or simply on its own with Biscotti without any fruits.
Another traditional way to make this recipe is to use Marsala or Moscata d’Asti wine which are both sweet. I don’t like to stick to the same “ole” recipe so I diversify it by using my Homemade Limoncello Liqueur. It gives another delicious dimension to this classic. Before serving it, I grate on some lemon zest and serve with a mint leaf… Voilà, here’s an elegant dessert to enjoy!
To make Zabaione, you need egg yolks and please DON’T discard the whites as you can make a flavorful and healthy White Omelet the next morning. To the yolks, I whisk in granulated sugar until smooth and no longer grainy – it’s an important step so don’t ignore it. I add my Limoncello – you can always stick to a sweet wine – and a pinch of fleur de sel. I whisk for a couple minutes before moving on to the stove.
We do a bain-marie with a few inches of water simmering gently in a pot. It’s crucial that the bottom of the bowl doesn’t touch the water otherwise the egg yolks might get cooked. Eggs can be finicky and like any delicate sauces made with yolks (Béarnaise, Hollandaise), I lift my bowl often so I don’t shock the eggs by gradually heating them up. It takes about 8 to 10 minutes whisking constantly – that’s the hard part of this recipe – so be patient and slowly, you’ll see the mixture thicken into a smooth and tasty custard.
Served in a dessert cup or coupe, Zabaione is certainly a dessert to make when there’s only two but it’s also a great recipe to serve to your guests. With a good arm, you can have this scrumptious classic in less than 20 minutes…
Bon Appétit!
Here are more scrumptious classic dessert recipes for you to try…
– Mille-Feuille
– Tropical Pineapple Upside Down Cake
– Peach Cobbler
– Apple Cheese Pie
– Fig Newtons Cookies
– Holiday Fruitcake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Zabaione
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Ingredients
- 1 cup blueberries, sorted and washed tips & tricks
- 4 tbsp. granulated sugar, divided
- 3 large free-range egg yolks
- 3 tbsp. Limoncello liqueur see Recipe
- 1 small pinch fleur de sel
- 1/8 tsp. lemon zest, for garnish
- 2 large mint leaves, for garnish tips & tricks
Directions
- Mix blueberries with 1 tbsp. sugar; set aside until ready to serve.
- In a glass bowl, combine yolks and the remaining 3 tbsp. sugar; whisk well until smooth and no longer grainy.
- Add limoncello and salt; whisk until foamy, about 2 minutes.
- In a pot, bring water to a simmer. Lower the heat to medium-low and place bowl making sure the bottom doesn’t touch the water. Whisk constantly until it thickens, about 8 to 10 minutes, lifting the bowl once in awhile.
- Spoon the macerated blueberries in two dessert dishes and set aside.
- Remove from the heat and spoon the custard over the berries, topped with lemon zest and garnished with a mint leaf.
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