18/10/2023
Zabaglione is one of the most classic and appreciated creams: prepared by whisking egg yolks and sugar for a long time, it is generally enriched with dry Marsala (but also with Port, Madeira, Malaga, Vin Santo, Moscato, etc… or with liqueurs scented such as, for example, Kirsch or Rum), and cooked in a bain-marie until it becomes dense and frothy.
Preparation:
PUT the egg yolks, sugar, vanilla, wine and orange zest into a saucepan. Immerse the saucepan in a bain-marie over low heat. Mix the ingredients with the whisk for about ten minutes, until you obtain a smooth cream. Remove from the heat and let cool.
WHIP the cream, set two spoons aside and add the rest to the zabaglione. Pour the cream obtained into the individual cups. Decorate with a dollop of whipped cream. Sprinkle the surface with cinnamon and serve with almond biscuits.