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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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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1810 Calories from Fat 993

% Daily Value*

Total Fat 111 g170.1%

Saturated Fat 66 g329.8%

Trans Fat 0 g

Cholesterol 1453.4 mg484.5%

Sodium 1278.4 mg53.3%

Total Carbohydrates 135 g44.9%

Dietary Fiber 0.84 g3.4%

Sugars 113.2 g

Protein 29 g57.3%

Vitamin A 26% Vitamin C

Calcium 26.8% Iron 17%

*Based on a 2000 Calorie diet

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Chilled Zabaglione Cream Recipe