Photo: Cold Zabaglione Recipe
Ingredients
- 2 egg yolks
- 2 tablespoons sugar
- 3 tablespoons Prosecco
- 1/3 cup whipping cream
- Semisweet chocolate shavings, for garnish, optional
Directions
Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By Chef #977220
Volusia County FL
on February 18, 2012
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Mine always turns out excellent!
By theod45
on June 26, 2011
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Delicious! Zabaglione is both simple and complicated, I can understand how some reviews were negative, if you have never had it before it might be hard to understand the written directions. Luckily I found the episode of Nigella Feasts on youtube (E03 Delicious Dinners Part 1/3 It is much easier to understand. This dessert is delicate, and not overly sweet, it was a tremendous hit with my friends. I have made a few of Lawson's recipes and they have always been a smash success, her cook books are a real treat for any foodie, she is an excellent writer.
By momjobcrazy_8166875
chicago, IL
on July 30, 2007
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SUCCULENT, DEVINE, GREAT ON DECK
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