A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Zabaglione Caudle (Warm Wine Custard)

Zabaglione is an Italian dessert most often served warm although it can be cooled or even frozen. It is tecnically a caudle rather than a true custard.

Traditionally, Zabaglione is served over strawberries or raspberries along with a cookie such as biscotti.

INGREDIENTS:
6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine or Sweet Vermouth
1 teaspoon grated lemon peel
ground cinnamon
vanilla extract
1 cup heavy cream, whipped
strawberries, raspberries, biscotti

DIRECTIONS:
You must use either a double boiler OR set up a small pot and a stainless steel bowl on top so the bowl doesn't contact the water in the pot.

Into the bowl put the egg yolks and sugar. Add grated lemon peel, a pinch of cinnamon and a drop of vanilla extract. Pour in the wine.

Half-fill the pot with water and bring to a simmer then turn the heat to low. You do not want it to be at a boil while cooking the caudle. Place the bowl on top of the pot and begin whisking. A whisk makes the mixture light and fluffy.

Whisk for about 10 minutes. The mixture will get pale and frothy and nearly triple in volume.

If you stop the cooking early, you can use the mixture as a sauce. If you let it continue cooking and thickening to caudle stage, you can use it as a filling for pie. Cooked a bit longer, it becomes the consistency of mousse.

When it is finished cooking, remove the bowl from the water pot. Now you whip the heavy cream until soft peaks form. Add the whipped cream to the cooled custard, reserving some of the whipped cream for topping.

To serve... place berries in a bowl, top with the caudle, add a dollop of the whipped cream and another berry or two on top, and a biscotti tucked in the side (like a straw).

This recipe serves 6.


Merme

Thanks for that recipe Merme- I will definitely give that one a try! I don't have many good dessert recipes.