Frozen Zabaglione (Print Version)
# Ingredients:
01 -
6 large egg yolks
02 -
180ml dessert wine
03 -
100g sugar
04 -
240ml heavy cream, softly whipped
05 -
A few drops fresh lemon juice
# Instructions:
01 -
Make an ice bath by adding ice to a large bowl until it's half-full, then add a small amount of cold water.
02 -
In a large heatproof bowl, whisk together the egg yolks, wine, and sugar. Set the bowl over a saucepan of water at a low boil and vigorously whisk the mixture. You can also use a hand-held electric mixer.
03 -
Continue whisking as the mixture becomes frothy. After a few minutes, it will start to thicken. It may take up to 8 minutes to reach the proper consistency. It's ready when you lift the whisk and the zabaglione holds its shape on the surface for a few seconds. Do not overcook.
04 -
Remove the bowl from the heat and place it in the ice bath. Gently stir the mixture over the ice bath infrequently to cool the zabaglione. It may deflate slightly, which is normal.
05 -
When the mixture reaches room temperature, fold in the whipped cream and lemon juice. Transfer to a shallow container, cover, and freeze for at least eight hours until set.
# Notes:
01 -
Zabaglione is a classic Italian custard dessert that becomes a luxurious frozen treat in this preparation.
02 -
Marsala is the traditional wine choice, but you can substitute with other sweet dessert wines like Vin Santo or Moscato.