Zabaglione…the italian custard cream.

14 Dec

Zabaione (written also sabayon, zabajone, zablaiogne Italian pronunciation: [dzabaˈjoːnɛ]; or zabaglione, pronounced [zabaʎˈʎoːnɛ]), is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d’Asti), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. In France, it is called sabayon, while its true Italian name is zabaione (or zabajone, an archaic spelling).

The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular and expensive ice cream flavour in Argentina’s ice-cream shops. In Colombia, the name is sabajón. In Venezuela, it is called sambayón; there is also a related egg-based dessert drink called ponche de crema. This is consumed almost exclusively at Christmas time.

Ready to find a new cupcake to fall for!

Start with a simple vanilla cupcake, slice up some strawberries and fill the cupcakes with this cream.

Zabaglione

2 1/4 yolks(I just put three)

2 tablespoons and 2 teaspoons marsala wine

1 tablespoon and 2 1/4 teaspoons white sugar

1/3 cup heavy cream, whipped to a stiff peak

-Over a double boiler(this is a pot of water simmering with a metal mixing bowl on top), beat two eggs, marsala wine and the sugar until they are a pale yellow and thick like soft whipped cream. You MUST mix constantly to prevent the omelette effect! If it is cooking too fast continue to mix and remove from the pot of water until it cools a little. Then return to the flame.

-Fold the whipped cream in gently. Ta da! Buon Appetito!

When assembling the cupcake:

-Fill the cupcake with the cream, then top with sliced strawberries and a dollop of cream. If you really want to get crazy, make a swirl with chocolate syrup and enjoy!

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6 Responses to “Zabaglione…the italian custard cream.”

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