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Chilled Zabaglione Cream

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Ingredients
  Sugar 6 Tablespoon
  Unflavored gelatin 1 Teaspoon
  Marsala/Dry sherry 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Brandy/1/4 teaspoon brandy flavoring 1 Tablespoon
  Vanilla 1 Teaspoon
  Whipping cream 1⁄2 Pint (About 1 Cup)
  Egg whites 3
  Cream of tartar 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Semi sweet chocolate 1⁄2 Ounce (About 1/2 Square)
Directions

Using the top of a double boiler, mix together 4 tablespoons of the sugar and the gelatin.
Stir in wine.
Beat egg yolks until light and lemon colored and stir in.
Cook over hot water, stirring constantly, until thickened.
Remove from heat and stir in brandy and vanilla.
Cool.
Whip cream until stiff and fold in.
Beat egg whites until foamy, add salt and cream of tartar, and beat until stiff.
Beat in the remaining 2 tablespoons sugar.
Fold meringue into the custard and spoon into tall, slender parfait glasses or dessert dishes.
Chill for 1 hour or longer.
Garnish with chocolate curls (use a vegetable peeler to make the curls).

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling

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