:: itchefs-GVCI ::

Grana Padano

Zabaglione

Watch this recipe in its video-version

Zabaglione

 

Ingredients

Zabaglione
Photo 1
Egg yolks
200 gr
Sugar
200 gr
Marsala
350 gr
Savoiardi, coffee, fruit for eventual garnishing
(Photo 1)

Procedure

Pour the egg yolks and add the sugar in a casserole (photo 2).
while beating with a whisk. Add the Marsala and continue beating (photo 3).
Place on the stovetop and bring to a boil while beating with care (photo 4).
Once the zabaione is ready (photo 5) pour it into the Planetaria (photo 6) and whip it for some minutes until it cools down to between 25° and 30° C.
8 to 10 servings.


Zabaglione
Photo 2
Zabaglione
Photo 3
Zabaglione
Photo 4
Zabaglione
Photo 5
Zabaglione
Photo 6


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC