Best Classic Sabayon And Zabaglione Recipes
SABAYON - ZABAGLIONE
One of Italy's great gifts to the rest of the world, zabaglione (sabayon in French) is an ethereal dessert made by whisking together egg yolks, wine (traditionally Marsala) and sugar. The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Beat egg yolks and sugar together until fluffy.
- Add wine gradually, continuing to beat.
- Cook in top of double boiler over water until the thickness of cream, stirring constantly.
- Cool, pour into parfait glasses and chill.
Nutrition Facts : Calories 316.7, Fat 8.1, SaturatedFat 2.9, Cholesterol 377.6, Sodium 23.3, Carbohydrate 24.7, Sugar 20.4, Protein 5
CLASSIC SABAYON AND ZABAGLIONE
A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream.
Provided by R. L. Wallace
Categories Dessert
Time 7m
Yield 2 1/2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
- Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
- Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
- For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Nutrition Facts : Calories 472.9, Fat 9, SaturatedFat 3.2, Cholesterol 419.6, Sodium 20.7, Carbohydrate 78.5, Sugar 76, Protein 5.5
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
ZABAGLIONE
Make and share this Zabaglione recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 6-8
Number Of Ingredients 4
Steps:
- TO COOK THE ZABAGLIONE: 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, beat the egg yolks and sugar together until pale yellow.
- Add the Marsala and set the bowl over the simmering water.
- Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
- TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
- An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
- Serve immediately.
Nutrition Facts : Calories 111, Fat 3.8, SaturatedFat 1.4, Cholesterol 174.8, Sodium 8.3, Carbohydrate 11.8, Sugar 10.8, Protein 2.3
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
CLASSIC ZABAGLIONE
Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
MICROWAVE ZABAGLIONE
This is a modification of the classic Italian wine pudding, but updated and simplified by using the microwave instead of a double boiler. It can be served warm or refrigerated. Tastes great alone, but even better over strawberries or other fresh fruit.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 3
Steps:
- Beat egg yolks in large, microwavable bowl until they begin to lighten.
- Add sugar and continue beating until it's thick and pale, about 5 minute.
- Add wine and beat another 5 min or until completely foamy.
- Microwave on high, stopping every 30 seconds to whisk briefly, until thickened and peaks stand on their own. This should take about 4 1/2 minute.
- Serve immediately or refrigerate. If chilled, beat it again right before serving.
Nutrition Facts : Calories 125.6, Fat 3, SaturatedFat 1.1, Cholesterol 124.5, Sodium 7.1, Carbohydrate 17.9, Sugar 17, Protein 1.8
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