Zabaione
4 servings
30 minutes
Zabaglione is an Italian dessert embodying elegance and airy lightness. Its history dates back to the 16th century when court chefs created refined treats for aristocrats. In its classic form, this cream is made from egg yolks, sugar, and Marsala wine, but in this version, strawberry puree and cream add tenderness. The taste of zabaglione surprises: it is simultaneously sweet, rich, and refreshing due to the juicy strawberries. The creamy dessert melts in the mouth, leaving pleasant fruity notes. It is best served in clear glasses to showcase its appetizing texture and vibrant color. Perfect for a romantic dinner or an exquisite meal finale, zabaglione offers a sense of celebration and lightness.
1
Clean the strawberries from the stems and slice them lengthwise. Separate the yolks from the whites.
- Strawberry: 640 g
- Chicken egg: 4 pieces
2
Mix 500 grams of strawberries with half the sugar in a bowl and let it sit until juice forms. Make a puree from the remaining strawberries by blending them with 1 tablespoon of sugar and 1 tablespoon of water. Whisk the remaining sugar with the yolks over a double boiler until smooth. Add the puree and whisk into a thick, fluffy cream (about 10-12 minutes).
- Strawberry: 640 g
- Sugar: 5 tablespoon
- Sugar: 5 tablespoon
- Sugar: 5 tablespoon
- Chicken egg: 4 pieces
3
Whip the cream until thick and mix with the cream, add strawberries along with the juice.
- Cream: 150 ml
- Strawberry: 640 g
4
Serve immediately while the dessert hasn't settled, which happens quite quickly. Zabaglione looks very beautiful in transparent glasses.
