Thursday, April 20, 2006

SHF #18

Chandra from Lick the Spoon lead us into a yet to be explored theme for this month's SHF. We're to get a little tipsy, well, our desserts are at least.

I've decided on a traditional Italian dessert - and something that my mother would whip up for special occasions. It's incredibly simple, having only 3 ingredients but they work in such perfect harmony that it's sublimely delicious - add some feather-light homemade savoiardi and it's heaven.

I'll be making what is probably one of the most mispronounced Italian desserta - Zabaglione (not to mention all its various ways of spelling). There is no bag in Zabaglione but there is Marsala!

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Zabaglione or Zabajone or Zabaione

3 egg yolks
75g caster sugar
6 tablespoons Marsala

Beat the egg yolks and sugar until light and creamy.

Add the Marsala and then place the bowl onto a double boiler and continue whisking until it lightens, increases in volume and holds it's shape.

Pour into 2 glasses and serve with Savoiardi biscuits.

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Another serving suggestion is to offer them in shot glasses with mini-sized savoiardi as was done for the Blog Party entry.

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2 comments:

  1. show us your creme brulee recipe please!

    ReplyDelete
  2. Hi Jay
    I'll be posting that recipe soon.

    ReplyDelete

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