Piedmont Recipes - Zabajone
Before I get onto this zabajone recipe I want to let you in on a secret.
I've just finished the most amazing lunch, an incredible Melanzane alla Parmigiana (Aubergine with Parmesan) dish. It a recipe that a good friend of mine from beautiful Tuscany shared with me and now I'm sharing it with you!
You really must try it and follow it up with this recipe - they go together fabulously.
This Iced Zabajone recipe is an unusual yet delightful and still pretty much traditional version of the 100%
traditional zabajone that I feature elsewhere on the site (click here for the recipe)
lemon and half a vanilla stick,
1) Mix ten egg yolks in with two dessert spoons of castor sugar, and
three glasses of Marsala wine, add in half a stick of vanilla, the peel
(cut into thin slices) of a half lemon and a small bit of whole
2) Whip this up lightly over a low heat until it is nearly
boiling and very slightly frothy; then remove it from the stove, remove
the cinnamon, vanilla, and lemon peel, and whip up all the remaining
ingredients for two minutes.
3) Add a tablespoonful of Maraschino and one of rum and stir
until all is well mixed in, pour it into a silver souffle dish, and put it on ice.
Serve with sponge cakes or iced wafers.
Print this recipe...
For some great traditional recipes from the Veneto region of Italy, the region that is home to Venice, click here
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