Zabaglione

Recently, I gave you the recipe for a quick and easy napoleon (available at TheTahoeWeekly.com). Here is another dessert that most people would never think of making, even though it is a fast and easy dessert to make. It is prepared after the entrée is eaten, so you know it can’t be that hard to make.

Zabaglione is a light and frothy egg mousse served warm.

There are no exotic ingredients and, in fact, the ingredients needed for the main dessert are things that most people have in their kitchen. Of course, there are a few things you can add to spruce up the Zabaglione, but as far as the ingredients, the list contains three items.

Try Chef Smitty’s Easy Napoleon

Eggs, sugar and marsala are the only things needed for the Zabaglione. You can substitute sweet sherry or even white wine for the marsala if you need or want to, but those are the three things you will need to make your dinner guests say, “Wow.”

The preparation is easy, but will take a bit of whipping in its final stage. The first part of the mixing can be done in a mixing machine if you have one, but then you will want to finish the process over a pan of simmering water on the stovetop.

So, what is Zabaglione? It is a light and frothy egg mousse served warm, so do not make it ahead of time. Also, since the three ingredients are egg yolks, sugar and marsala, it is a rich dessert despite how light and frothy it appears.

Serve it in a wine glass or maybe some type of fluted ice-cream dish. Although it can be served alone, it is often accompanied by some type of cookie or fruit. An almond cookie would work well or fresh berries.

There is also my personal favorite, which does involve a little extra work beforehand. I like to pour a few drops of Chambord into the bottom of the glass and then fill it half full with a chocolate pudding. This will have to be done in advance to give the pudding time to set. Then make the Zabaglione when you are ready and garnish it with a couple of lady fingers that have had one end dipped in a dark rum. Place the lady fingers into the side of the dessert.

The next time you are looking for that rare dessert to finish off your meal, whether you want to serve it alone, with cookies or fresh berries or chocolate pudding and lady fingers, let the others clear the table and give Zabaglione a try. Enjoy.



Zabaglione

Serves 4

5 egg yolks
½ C sugar (very fine sugar if you have it)
2/3 C marsala

Optional
8 lady fingers, one end dipped in dark rum
2 C chocolate pudding
8 cookies
1 pint fresh berries
Chambord

Place the yolks in a mixing bowl with the sugar and mix until it doubles in volume. It will be thick and pale. Move this to a mixing bowl and place over a pan of simmering water on the stovetop. Add the marsala and whip until it is frothy and warm. This can take up to 10 minutes, so be patient. Pour into glasses and serve.


 

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Chef Smitty

Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Smitty has been teaching skiing at Squaw Valley Alpine Meadows for more than 26 years each winter, and spends his summers working for High Sierra Waterski School since 2000. Smitty has been writing his chef column for Tahoe Weekly since 2005.