Herself's Recipes

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.

I first had this a few summers back in an Italian restaurant in Providence’s Federal Hill. It took several tries to figure this recipe out. I loved it so much I was determined to reverse engineer it. I had it served with blueberries and blackberries. I like it better with just raspberries, but either or both work. It is very easy to make and great for when you have a few berries that aren’t enough for a pie or muffins.

Chef Vatel first served Cream Chantilly to Louis XIV during a banquet in 1662. At the banquet the chef realized he was missing two roast beefs and the fish planned for the meal did not arrive. So distressed was he, he committed suicide. I hope you do not take your cooking as seriously, but this cream is to die for.

One ready made chocolate or vanilla graham cracker crust, I prefer the chocolate
1 cup whipping cream, whipped until it forms stiff peaks
2 teaspoons vanilla
1/8 cup sugar
1/4 cup sour cream
2 Tablespoons raspberry jam (optional)

Mix the vanilla, sugar, sour cream and jam, then gently fold into the whipped cream until well blended.

Spoon mix into the pie shell
Garnish with fresh or frozen berries

Refrigerate before serving.