Do you guys make Zabaglione ?

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen.

Ingredients

6 egg yolks

1/3 cup sugar

3/4 cup Marsala wine

1 teaspoon grated lemon peel

Ground cinnamon

Vanilla extract

1 cup heavy cream, whipped

Strawberries, raspberries, or biscotti

Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

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Zabaglione with Fresh Berries Recipe

Ingredients:

5 egg yolks

1/3 cup granulated sugar

1/3 cup dry or sweet Marsala wine*

1 cup heavy cream (whipping cream), whipped until stiff

5 1/4 cups fresh berries (blackberries, blueberries, quartered strawberries, and/or raspberries)

* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.

Preparation:

Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.

With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the barely simmering water (Reminder - water should not touch bottom of bowl).

Continue to beat constantly, approximately 10 to 15 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking constantly).

Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, gently fold in prepared whipped cream using a rubber spatula.

NOTE: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.

In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.

Yes, Here is the recipe I use. Sometimes I change it up by serving it over peaches-fresh or canned or over berries or sliced strawberries. If you use a dessert wine, that changes the flavor.

Ingredients

4 large egg yolks

1/4 cup sugar

1/4 cup dry Marsala wine,

sliced strawberries, raspberries and/or black blackberries or peaches

Directions

Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk or beat with hand mixer with a whisk attachment, until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk/beat constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep whisking/beating vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.

Spoon the zabaglione into stemmed goblets or dessert bowls and serve with fresh strawberries or other berries or peaches, serve immediately while still warm.

I don't make it.