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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) .

Ingredients:

eggs,

castor sugar,

Marsala wine,

cinnamon,

lemon and half a vanilla stick,

rum,

maraschino,

butter,

ice.

Preparation

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 cinnamon.

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.

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For some great traditional recipes from the Veneto region of Italy, the region that is home to Venice, click here

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