Name Zabaglione

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zabaglioneImperial
1 large egg
2 large egg yolks
2 oz caster sugar
1/4 pint sweet sherry
4 sponge fingers


Metric
1 large egg
2 large egg yolks
50 g caster sugar
150 ml sweet sherry
4 sponge fingers


Place the whole egg and egg yolks in a large bowl. Whisk until creamy. Add the sugar and continue whisking until the mixture is the consistency of half-whipped cream. Pour the sherry into a jug and MICROWAVE ON HIGH for 1 1/2-2 minutes until just boiling. Pour on to the eggs, in a thin stream, whisking constantly. As soon as the mixture thickens, MICROWAVE ON LOW for 1-1 1/2 minutes until the sides of the bowl feel warm. Beat vigorously for 4-5 minutes until thick.
Spoon  into  stemmed glasses and  serve with sponge fingers.
Serves 4
NOTE: For best results, use an electric mixer, on high speed, to whisk the finished zabaglione before serving it.
VARIATION: Use Marsala or Madeira instead of the sweet sherry.

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