Orange zabaglione the simple and perfect dessert. For me, zabaglione has always been not just a dessert, but a sweet treat. My mom used to make it for us when she had very fresh eggs or when she thought we needed an extra dose of energy to tackle school commitments. I used to make it for my little one too, for a special breakfast or snack. The recipe I’m going to tell you about today is filled with sweet memories, love, and delightful special moments. In an orange-scented version to enjoy simply by the spoonful or perfect with dry biscuits, ladyfingers, and, why not, a slice of pandoro or panettone during the upcoming holidays. Don’t miss also the recipe for Dark Chocolate Cream and the recipe for Orange Bread. I enjoyed it just warm, accompanied by some Homemade Ladyfingers. Let’s head to the kitchen and prepare Orange Zabaglione together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 135.43 (Kcal)
- Carbohydrates 17.30 (g) of which sugars 17.18 (g)
- Proteins 3.21 (g)
- Fat 5.83 (g) of which saturated 2.52 (g)of which unsaturated 3.32 (g)
- Fibers 0.12 (g)
- Sodium 8.88 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Orange Cream
- 4 egg yolks
- 2.82 oz sugar
- 1/2 orange (untreated)
- 2 tablespoons orange liqueur (or limoncello)
How to Prepare Orange Zabaglione
Separate the yolks from the whites and pour them into a glass or steel bowl. Store the egg whites in a container in the fridge, you will need them to make meringues or many other desserts. Wash the orange. Grate the zest of half an orange and squeeze it to extract the juice; you need about 1/6 cup (1.35 oz) of orange juice.
Add the sugar to the yolks and beat them with an electric whisk or by hand for 5-6 minutes until you get a light and frothy mixture. Pour water into a saucepan and bring it to a boil. Place the bowl in a bain-marie in the saucepan. Add to the beaten yolks the orange liqueur, orange juice, and zest and continue to stir with a hand whisk to cook the zabaglione.
You will see it become frothy first and then start to thicken. It will take 6-7 minutes. Keep the flame very low or even off. Transfer the zabaglione to a single bowl or into 4 small bowls and let it cool for just a few minutes before enjoying it
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can skip the liqueur
The zabaglione can be stored in the refrigerator in a container for one day
Don’t miss the recipe for Pandoro with berry cream
