Zabaglione

Posted in - Puddings on November 14th 2012 0 Comments

The first time I had this was in Marco Polo on Dene Street in Newcastle whilst at university.  I remember it being white, no doubt due to unhappy chickens laying the eggs!  This gloriously happy egged yellow and creamy zabaglione is to die for, eaten alone or alongside poached pears or berries and plums in a cinnamon syrup, or any way you like.  Suggesting what you have it with is a bit like suggesting what you have custard with….. but this is a few levels above the aforementioned…..

4 egg yolks
50g caster sugar
1tbsp or more according to taste of rum or brandy or poire william or peach schnapps, fruit liqueur etc

1.  Put all of the above in a heat proof bowl set over, not in, a pan of simmering water.
2.  Whisk it until it forms a thick and creamy custardy zabaglione. This will take about 5 minutes or so.
3.  You can put it in the fridge until later or you can serve it warm.

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