VIDEO: What is Zabaione?

Zabaione is a foam cream, this is how you make it

The zabaione is a foam cream from Italy that is served as dessert. Depending on the consistency, you can serve the zabaione as a mousse or just as a dessert sauce.

1. To begin with, prepare the water bath in which you will later have to whip the zabaione cream. That water must already be cooking when you start preparation, otherwise the mass will collapse and you will not succeed in making the zabaglione.
2. Then you need to use the Eggs separate, because you only use the egg yolk for the zabaione. For a serving for four, you will need five egg yolks.
3. The egg yolks must now be approx. Beat 60 g sugar until frothy. The egg and sugar mass must be almost white and frothy, otherwise you will not make the zabaglione properly.
4. Now gradually add around 120 milliliters of Marsala, depending on your taste, you can add it with one shot rum and a pinch of cinnamon. You now have to heat this mixture in a water bath and constantly beat it vigorously. This process takes up to ten minutes, which is quite exhausting, but the result is very worthwhile, because the more vigorously and persistently you beat the zabaione cream, the looser the finished product will be afterwards Foam cream. Make sure not to overheat the zabaione, because if the heat is too high, the egg yolks will start to curdle.
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5. As soon as the zabaione has reached the right consistency in your eyes, you have to transfer it to dessert glasses or dessert bowls and refrigerate. Once the zabaione has cooled down, you will no longer be able to transfer it.

How to vary the Italian foam cream

• You can influence the taste of a zabaione by replacing the marsala with other additions. Here you can, for example, egg liqueur, rum, grappa, almond milk or any other light liqueur Use of your choice. You can also add the pulp of a vanilla pod. This refines the taste of the zabaione in a pleasant way.
• Serve The zabaione with fresh berries - raspberries and strawberries are particularly good. Arrange a dessert plate on which you drape the halved berries and then spread the zabaione over it.
• Put the zabaglione on thin crêpes, add a scoop of vanilla ice cream and, as the icing on the cake, put a whipped cream on top - a wonderful one is ready dessert.
• You also have the option of combining the zabaione with a mousse au chocolat, this contrasting combination is also very interesting and tasty.

Once you have mastered the basic recipe of the zabaione, you can let your imagination run free and change or combine the zabaione as you like.