The 10min Foodie ~ Zabaione: Ten Minute Magic Dessert!

Zabaione : Luscious dessert or simple snack

Guest post by Rebecca Varidel of Inside Cuisine and Thoughts from Becca

Twitter ID : @frombecca

This simple dolci takes me to ‘egg-y’ feathery boozy comforting sweet heaven!

It’s quick to prepare. And, I’ve always got the ingredients on hand if unexpected visitors appear.

Ten Minute Magic!

I make the dessert using the traditional Marsala but with sugar instead of the traditional honey.

History has it that Zabaione dates back to Venetian rule of the Adriatic, and was earlier made with a Cyprian wine. While the original dish used raw egg yolks, contemporary tastes demand cooked eggs.

Descendants include the French Sabayon as well as Eggnog, Advocaat and Kogel Mogel.

Photo by Robert S. Donovan

Ingredients

4 egg yolks

¼ cup sugar

¼ cup wine

pinch of salt

For the wine your imagination is the limit. My preferences are the original Marsala or Moscata D’Asti. Or, you might be tempted by a good quality Grappa (like Nonino).

While the ingredients are simple, the test (like drawing the perfect circle) is in the making. Zabaione is a hot emulsion (be careful not to scramble the eggs).

In a clean bowl (in order of preference for heat distribution- copper, glass and lastly stainless steel) whisk the egg yolks and honey. Whisk in the wine.

Put a pot of water on to boil as the ‘bath’.

Place the bowl over the ‘bath’ and keep whisking. More than any other dish this needs your attention. (you’ll probably be whisking for 4 – 5 minutes until the mixture thickens).

Take the mixture off the heat … and keep whisking. (This is to bring the internal temperature down and keep the emulsion sound).

Enjoy this luscious yet simple dessert with fresh seasonal fruit (traditionally fresh figs) and/or biscotti.

Serves 4.

Becca believes in the generosity of food, and in flavor that has its foundations in fresh local seasonal ingredients. She lives in Sydney, Australia where she is a  slow and regional food advocate, writer, eater, cook with recipes, traveler, presenter, researcher, and connector – Her latest food site is Inside Cuisine and she also writes the popular food and travel blog Thoughts From Becca.