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zabaglione recipeI know that technically this is not a cookie. I hope that you will forgive me. But it can be a holiday dessert, and a very practical recipe to have in your pocket. Simple, elegant, and perfect for a holiday party. Make it earlier in the day and add a few berries and dessert is done.

Zabaglione is an Italian dessert staple made from egg yolks, Marsala wine, and sugar. The beauty of this dessert is that it is made from items I always have in my pantry or fridge. I make Chicken Marsala Pasta all the time, so I am happy to have another use for this ingredient. My sister is a chef and we talk a lot about what we would make if we were on a cooking show like Top Chef or Chopped. She is not a big fan of baking, or even desserts really, but she says that zabaglione is what she would make if asked to make a dessert. You barely need a recipe – it is a few egg yolks, some sugar and a splash of wine. I could remember that under the pressure of a cooking contest, couldn’t you? It is incredibly versatile. Spoon some over fresh berries like I often do, add a few cookies to dip, or just serve straight up in a beautiful glass.

I have recently become ambassador for Safest Choice™, a proud member of their Darling Dozen. They make pasteurized eggs that free me of fear when making anything with eggs. Hollandaise, eggnog, cookie dough, tiramisu, you name it. I have had salmonella before and it is absolutely no picnic, so I am very cautious when it comes to eating raw eggs or making egg dishes that do not cook all the way through. These eggs taste exactly like a regular egg, they just have gone through gentle water bath pasteurization. Safest Choice eggs are from vegetarian-fed hens that are hormone and antibiotic free. You can find them in most grocery stores, if not, ask your grocery manager to stock them for you. Did I also mention that they are running a $500 giveaway?

zabaglione recipe6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 cup heavy cream
zest of one orange
1 teaspoon vanilla

zabaglione recipe Add the egg yolks, sugar, and Marsala to a double boiler, or if you are like me and do not have a double boiler, a heat proof bowl will do.

https://www.facebook.com/SafeEggs/app_511933055498349Set the bowl over a pan of simmering water. The bowl should not be touching the water, we want to heat it gently, not scramble the eggs. Start to whisk using an electric mixer, or if your arms could use workout, a whisk. Mine totally could use the workout, I should have done this by hand.

zabaglione recipeIt is going to take about 10 minutes, but the eggs will turn a golden yellow and get really thick. It will triple in volume and be like a runny-ish pudding.

zabaglione recipeAt this point, you could cool it down a little and serve it. But, you all know me, I cannot leave well enough alone.

zabaglione recipeI like to lighten it up and add 1 cup of whipped cream. This makes the end result so fluffy and light. Like little clouds of Italian heaven. Trust.

zabaglione recipeGently fold the cream into the egg mixture.

See how light and fluffy it is?

zabaglione recipeI sometimes like to add orange zest and vanilla bean or extract to finish. You don’t have to, and I am not sure how traditional it is to flavor zabaglione, but I say live a little.

zabaglione recipeSpoon into a glass and enjoy!

Zabaglione [Week 10 of 12 Weeks of Christmas Cookies]

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 3/4 cup Marsala wine
  • 1 cup heavy cream
  • zest of one orange
  • 1 teaspoon vanilla

Instructions

  1. Add the egg yolks, sugar, and Marsala to a double boiler, or if you are like me and do not have a double boiler, a heat proof bowl.
  2. Set the bowl over a pan of simmering water. The bowl should not be touching the water, we want to heat it gently, not scramble the eggs. Start to whisk using an electric mixer, or if your arms could use workout, a whisk.
  3. It is going to take about 10 minutes, but the eggs will turn a golden yellow and get really thick. It will triple in volume and be like a runny-ish pudding. At this point, you could cool it down a little and serve it.
  4. I like to lighten it up and add 1 cup of whipped cream. Gently fold the cream into the egg mixture.
  5. I sometimes like to add orange zest and vanilla bean or extract to finish.
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http://bakedbree.com/zabaglione-week-10-of-12-weeks-of-christmas-cookies

Week 10 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.


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24 Responses to Zabaglione [Week 10 of 12 Weeks of Christmas Cookies]

  1. This looked wonderful! A night light option for the holidays!

  2. I’ve never heard of this before, but it sounds awesome!

  3. This is new to me too but I absolutely love it!

  4. Ahu says:

    Beautiful! My dad loves this dessert – it always looks so pretty.

  5. [...] [Week 10 of 12 Weeks of Christmas Cookies] November 29, 2012 By bakedbree 4 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

  6. How neat! I’ve never heard of zabaglione before, but I am not one to say no to wine with my dessert :)

  7. Stephanie says:

    This looks fabulous!! I have a dinner party on the 14th with guests that I’ve forced piles of baking on all.year.long so a light and fruit dessert seems perfect!

  8. Susan Geyer says:

    This looks so divine! I have always wanted to try zabaglione but I am allergic (very!) to alcohol. Does the liquid added have to be alcohol based or can another liquid be used? Susan

  9. I would just eat this straight out of the bowl! It looks incredibly delicious.

  10. I had never heard of zabaglione until reading your post and it sounds fabulous. I enjoy cooking with marsala wine and I bet it gives the creamy treat a unique, full-bodied flavor. This is so light yet satisfying. LOVE it!

  11. jodie taylor says:

    I just stumbled upon your website today! I’m so happy to find such great recipes and beautiful pictures. Everything looks so delicious, I don’t know where to start! Good thing I’m headed to the grocery store for supplies later today :) As I was reading your “about me” section, I noticed that your husband is in the CG…we’re a CG family as well, currently living in the San Francisco area. So great to see another Coastie wife showcasing her talent so amazingly!

  12. Bree – This looks delicious. I would love this any time of the year.

  13. [...] you are here for the chocolate aren’t you? I have talked a few times about how raw eggs weird me out a little. But since I have started working with Safe Eggs, I have been using pasteurized eggs in [...]

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