Zabaglione with Fruit
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Zabaglione with Fruit is an exquisite dessert made with just three ingredients. Often made tableside in restaurants, it is simplicity itself. Sweet Marsala from Sicily is the traditional flavoring, but orange flavored Mandarine Napoléon, Limoncello, or even Frangelico are also very pleasing. Mind with what you are pairing it.
- Servings For 6
Ingredients
- 3 egg yolks (and egg for two portions, scaling up other ingredients as necessary)
- 15 ml (1 tablespoon) sugar (more or less according to taste and the sweetness you prefer and of the spirit you choose)
- 45 ml (3 tablespoons) sweet Marsala (or another of your choosing)
- Strawberries, raspberries, apricots, peaches, poached pears, or other fruit
- Crushed amaretti cookies, for garnish (optional)
Preparation
Beat the eggs until frothing in a round bottomed zabaglione pan, or in the top of a double boiler with tablespoon of water for each egg used. Place pot over water at the high end of a simmer and beat in the sugar. Beat, beat, beat until thickened. Slowly drizzle in the Marsala (or liqueur of choice) beating all the while, over the heat until thickened but not thick.
Serve hot or at warm room temperature over strawberries (or other fruits — as you like) in a goblet, or plated.
Garnish with crushed Amaretti or biscotti, or serve a whole cookie on the side.
Variation:
Allow mixture to cool completely and fold into whipped cream to serve cold — still fascinating.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
