Zabaglione al Caffé Recipe on Food52 (2024)

FAQs

Why is my zabaglione not thickening? ›

Reasons: not cooked enough, cooked too quickly so egg doesn't thicken; egg overcooked and about to curdle; too much liquid flavouring.

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

The unanimous favorite of all coffees tasted is the Caffè allo Zabaione, which is prepared using whisked egg yolks. After breakfast, it was time to shop the markets, Quadrilatero and Mercato delle Erbe, to gather food for lunch.

One of Italy's great gifts to the rest of the world, zabaglione, is an ethereal dessert made by whisking together egg yolks, wine - traditionally marsala but champagne or wine is often used for a savoury version - and sugar.

Keep whisking. That's right, keep whisking. It is necessary to bring the temperature down a bit, which will help the zabaglione thicken further. I understand you might be tired at this point, but who can't use a little more arm-toning?

You can add whipped cream or egg whites to the sabayon to make it thicker and more mousse-like.

However, don't allow it to get too hot during cooking or it will become grainy. If it begins to bubble or feel too warm, remove the pan briefly from the heat and continue beating until the mixture cools. Then return the pan to the heat and continue cooking.

At times it can be difficult to procure what I always considered the correct ingredient for Zabaione - Marsala. However, I have discovered that I can use other fortified wines or spirits. Wikipedia suggests Cognac - which got me thinking about a good smooth whiskey - such as - Redbreast.

noun. , Italian Cooking. a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.

"Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream."

What does zabaglione taste like? ›

The custard is full-bodied and lightly sweet from the aged sherry, the hints of hazelnut earthy and warm. It's perfect spooned over a handful of ripe figs. Or have a little fun, and try a zabaglione using beer. A Belgian ale with its delicate, light flavor will give the custard a nice, malty finish.

Zabajone has been enjoyed for centuries. It is a sweet, creamy custard-like dessert that is flavored with wine and served with sponge fingers and fruit.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

Be careful, heating too quickly will make your mixture too runny, while heating it too slowly will make it too thick and it will curdle. The whole process will take about 5-10 minutes. Keeping an eye on your thermometer, bring the zabaglione to 160°F (71.1°C).

In Italian, Tiramisu is spelled with an accent at the end: Tiramisù. pull-me-up, but Tiramisù means: Cheer me up.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

To thicken a sauce that's too thin, your best bet is simply to reduce it, which means letting it simmer uncovered to evaporate excess liquid. Keep in mind, a sauce that might seem too thin in the pot after the first cook, will thicken up after a few minutes off the heat.

Increase stovetop cooking time.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.