Zabaione (zab-bye-oh-nay)

zabaione-recipe2

I looooove zabaione! It is an Italian classic eaten with Pandoro. I like to eat it with Pandoro too or Panettone or simply on a spoon straight from the bowl I’ve made it in! It’s very easy to make and seriously yummy and there’s a bonus: it’s medicinal! So it has been said….Even if it isn’t really medicinal don’t we all feel great when we eat something truly yummy (or as Italians say: “gnammy”) ?

Simple steps to yumminess:

You need 6 egg yolks, 6 table spoons of castor sugar and 12 table spoons of sherry or marsala.

1: In a sturdy heat resistant bowl, beat the egg yolks and sugar until the mixture becomes a pale yellow and doubles in volume.

2: Gradually add the spoonfuls of sherry/ marsala to the mixture and continue to beat.

3: When you have beaten everything together, place the bowl on a pan of simmering water and with a wooden spoon stir constantly. Do not let the water touch the bottom of the bowl. Keep stirring until the mixture thickens and sticks to the back of the spoon. Then it is ready!

4: Devour!

You can eat it hot as it is, with fruit, with a sprinkle of nutmeg or cold as part of a trifle. Anything!

espresso-cups-zabaione

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