Zabaglione over Fresh Raspberries

Zabaglione over Fresh Raspberries Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Zabaglione over Fresh Raspberries is a classic Italian dessert that is light, creamy, and bursting with flavor. This recipe combines the richness of egg yolks, the sweetness of sugar, and the tanginess of wine to create a decadent custard-like dessert. Topped with fresh raspberries, this dessert is the perfect way to end a meal on a sweet note.

History

Zabaglione, also known as sabayon, is a traditional Italian dessert that dates back to the 16th century. It is believed to have originated in the Piedmont region of Italy and was originally made with just egg yolks, sugar, and sweet wine. Over the years, variations of the recipe have emerged, with different regions adding their own unique twists to the classic dish.

Ingredients

6 egg yolks
0.67 cup sugar
0.75 cup marsala wine
0.5 lemon, grated rind
0.13 tsp cinnamon
0.25 tsp vanilla extract
5 tsp preserved ginger, finely chopped
0.75 cup heavy cream, whipped
fresh raspberries

How to prepare

In the top of a double boiler, beat the egg yolks and sugar until they become light and frothy.
Add the wine, lemon rind, cinnamon, and vanilla.
Place the container over hot water, ensuring it is not boiling, and continue beating.
Once the zabaglione increases in volume and becomes light and even in texture, remove it from the heat and continue stirring until it cools.
Gently fold in the whipped cream and add the ginger.
Chill the mixture and serve it chilled with raspberries and a dollop of slightly sweetened cream.

Variations

Substitute the wine with a fruit juice or flavored liqueur for a different flavor profile.
Top the zabaglione with different fresh fruits, such as strawberries or blueberries, for a seasonal twist.

Cooking Tips & Tricks

Be sure to beat the egg yolks and sugar until they are light and frothy to ensure a smooth and creamy zabaglione.

- Make sure the water in the double boiler is not boiling, as this can cause the eggs to curdle.

- Folding in the whipped cream gently will help maintain the light and airy texture of the zabaglione.

- Chill the mixture before serving to allow the flavors to meld together and to achieve the perfect consistency.

Serving Suggestions

Serve Zabaglione over Fresh Raspberries in individual dessert cups or bowls for an elegant presentation. Garnish with fresh mint leaves for a pop of color.

Cooking Techniques

The key to making a perfect zabaglione is to beat the egg yolks and sugar until they are light and frothy, and to fold in the whipped cream gently to maintain the airy texture.

Ingredient Substitutions

If you don't have wine on hand, you can substitute it with fruit juice or flavored liqueur. You can also omit the preserved ginger if you prefer a more traditional zabaglione.

Make Ahead Tips

You can prepare the zabaglione mixture ahead of time and chill it in the refrigerator until ready to serve. Just be sure to fold in the whipped cream and add the ginger right before serving.

Presentation Ideas

Serve Zabaglione over Fresh Raspberries in elegant dessert glasses or bowls for a sophisticated presentation. Garnish with a sprig of mint or a dusting of powdered sugar for a finishing touch.

Pairing Recommendations

Pair Zabaglione over Fresh Raspberries with a sweet dessert wine, such as Moscato or Sauternes, for a perfect end to a meal.

Storage and Reheating Instructions

Store any leftover zabaglione in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the zabaglione in a double boiler over low heat, stirring constantly until heated through.

Nutrition Information

Calories per serving

Each serving of Zabaglione over Fresh Raspberries contains approximately 250 calories.

Carbohydrates

Each serving of Zabaglione over Fresh Raspberries contains approximately 25 grams of carbohydrates.

Fats

Each serving of Zabaglione over Fresh Raspberries contains approximately 15 grams of fats.

Proteins

Each serving of Zabaglione over Fresh Raspberries contains approximately 5 grams of proteins.

Vitamins and minerals

Zabaglione over Fresh Raspberries is a good source of vitamin A and calcium.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals.

Summary

Zabaglione over Fresh Raspberries is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Zabaglione over Fresh Raspberries is a delightful dessert that is sure to impress your guests. With its creamy texture, sweet flavor, and vibrant raspberries, this dish is a perfect way to end a meal on a high note. Enjoy this classic Italian dessert with a glass of dessert wine for a truly indulgent experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. I was visiting my friend Maria in Italy, and she invited me over for dinner. As soon as I walked into her cozy kitchen, I was hit with the most incredible aroma.

Maria was busy whisking together eggs, sugar, and Marsala wine in a double boiler set over simmering water. I watched in awe as the mixture transformed into a light and airy custard-like sauce. She then poured the zabaglione over a bowl of fresh raspberries, and the combination was pure culinary magic.

I begged Maria to teach me how to make this delicious dessert, and she graciously agreed. As she guided me through the steps, I listened intently, soaking up every detail like a sponge. I could tell that this recipe was more than just a dish to Maria - it was a cherished tradition passed down through generations.

Maria explained that zabaglione is a traditional Italian dessert that dates back centuries. It's a simple yet elegant dish that showcases the rich flavors of eggs, sugar, and wine. The key to a perfect zabaglione is patience and a gentle touch. Too much heat, and the eggs will curdle; too little, and the sauce won't thicken properly.

After mastering the art of zabaglione, I brought the recipe back home with me and shared it with my own family. Over the years, I've made it countless times, each batch better than the last. It has become a staple at family gatherings and special occasions, a dessert that never fails to impress.

I've tweaked the recipe slightly over the years, adding a touch of vanilla extract for extra flavor and using a mix of fresh berries for a colorful presentation. But the essence of the dish remains the same - a light and luscious custard poured over sweet and tangy fruit.

One of my favorite memories involving this recipe was when my granddaughter Emma helped me make it for the first time. She was only five years old at the time, but she had a natural talent for cooking that amazed me. As I showed her how to whisk the eggs and sugar together, her eyes lit up with excitement.

Together, we poured the zabaglione over a bowl of fresh raspberries, and Emma couldn't wait to taste it. The moment she took her first bite, her face lit up with joy. "This is the best dessert ever, Grandma!" she exclaimed, her cheeks smeared with custard.

That day, as Emma licked her fingers clean and asked for seconds, I knew that this recipe had truly become a part of our family's culinary legacy. It was a dish that brought us together, creating cherished memories that would last a lifetime.

As I look back on all the recipes I've collected over the years, the zabaglione over fresh raspberries holds a special place in my heart. It's a dish that embodies the beauty of simplicity and the joy of sharing good food with loved ones. And every time I make it, I can't help but think of Maria and the day she introduced me to this delicious dessert.

So as I prepare to make zabaglione over fresh raspberries once again, I do so with a grateful heart and a smile on my face. For in this humble dish lies the essence of my passion for cooking, my love for my family, and the joy of creating something truly special. And for that, I am forever grateful.