The Art of Cookery: Zabaione (Zabaglione) - Italian Zabaione (Zabaglione) from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


SPECIAL


Zabaione
(Zabaglione)
  • 6 eggs.
  • 200g sugar.
  • 100ml dry Vin Santo (or sherry).
  • Finger biscuits.
Special Italian Recipes
 
Beat the egg whotes in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.
 
This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckly, children also love it, though I would suggest leaving out the Vin Santo or sherryZabaione (Zabaglione)
 
Pellegrino Artusi wrote, "I wish all children's food were as harmless as this, for there would certainly be fewer nervy and hysterical people around today if it were".

 
 
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