Zabaglione

Posted by ljmacphee on May 9, 2007 under Dessert |

This is a very rich Italian dessert, similar to a thick pudding. It is best mixed 1/2 & 1/2 with whipped cream. Even then plan on small servings or serve as a side with cake or cookies. It can also be used between cake layers along with some fruit. It is typically served in small dishes with fruit.

6 egg yolks
1/3 cup sugar
pinch of salt
1/2 cup of Baileys Irish Cream ( or other liquor )
Mix the above ingredients together and beat about 3 minutes
Over a double boiler hear slowly while stirring until double in volume
Refrigerate until cool before serving

1 cup whipping cream
whip until cream forms stiff peaks
Fold whipped cream into Zabaglione mix and serve cool

Originally this recipe was made with honey not sugar as it is done today and with sweet wine instead of liquor. It also goes by the names: sabayon, zabaione, zabajone.