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.
Print this recipe...
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