SPARKLING WINE ZABAGLIONE, New Year’s dessert by the spoon, easy and quick cream to prepare with few ingredients, perfect to enjoy after dinner.
Very simple and very good sparkling wine zabaglione, a spoon dessert that is prepared in a few minutes with simple ingredients that are usually found at home especially during this period.
The sparkling wine or zaglione zabaglione recipe is really very simple, I usually prepare it with coffee but this time on the occasion of the holidays I wanted to try it with sparkling wine instead of the classic marsala.
It was very popular, it is a spoonful velvet and pleasant egg yolk pasteurized cream served with biscuits like ladyfingers, perfect as a holiday dessert to end the New Year’s lunch or dinner, a bit heavy but really delicious.
Of course, you can use marsala or rum or even fortified wine, whatever you like best maybe for the children it would be perfect with orange.
Follow me in the kitchen today there’s sparkling wine zabaglione!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 egg yolks (45-50 grams)
- 1.6 oz sugar
- 3 tbsp sparkling wine (or marsala, rum, fortified wine)
Steps
Weigh the egg yolks, sugar, and sparkling wine should be the same weight, the sparkling wine even a little less, the important thing is that sugar and yolks are equal.
Put the yolks in a small saucepan with the sugar and work with a whisk until nice and fluffy, then add the sparkling wine in two stages and keep working.
In the meantime, put another pan on the stove with some water, you need to cook in a bain-marie for pasteurization.
When the yolks are fluffy, move to the stove, insert the small pan into the one with water, and continue to work with the whisk until the cream’s temperature reaches 176°F
If you don’t have a thermometer, count 4-5 minutes, low flame, in any case, you’ll notice because the mixture thickens.
Pour the cream into cups and serve immediately with cookies or put in the fridge and serve cold later.
Bon appétit
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