Zabaglione Brick, a dessert that takes us back to the 80s. I am against classifying food; if we always had to feed on the new, my blog would be out of place since I write about old recipes. Italian cuisine has infinite nuances, and I realize that eating is beautiful; people love modern food but are above all looking for traditional, simple, replicable food. Because it feels like home, because it unites the present and the past. The root of modern cooking.
This brick has been making an appearance on my table every now and then for 40 years.
Zabaglione and chocolate; coffee and dry biscuits. A triumph of aromas and taste enclosed in the simple alternation of layers. As soon as the cream is ready, you start to assemble this simple dessert; then it is enjoyed well chilled, and the next day it is even better.
Some recipes I recommend knowing…
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Another specialty with a few simple ingredients. Biscuits like Saiwa, coffee, zabaglione…
- 10.5 oz dry biscuits (Like Saiwa)
- 5 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 1 cup milk
- 1 1/4 cup marsala
- 7 oz dark chocolate
- 1/2 cup whipping cream
- 1 cup coffee (Large)
Tools
A saucepan to prepare the zabaglione, a large cup for the coffee, and a rectangular baking dish. Stainless steel whisk, wooden spoon, and silicone spatula. Pastry bag to distribute the cream.
- Spatulas
- Saucepans
- Baking Dishes
- Whisks
Steps
Very simple and quick dessert to prepare.
In a double-bottomed saucepan, combine the egg yolks, sugar, and cornstarch; mix carefully without whipping.
Add the milk a little at a time and stir continuously.
Finally, add the marsala. Thicken on the stovetop over medium-low heat, stirring with a wooden spoon, taking care not to let it stick to the bottom.
In a baking dish or rectangular mold, the size I used in the photo is 12 x 30 cm (approximately 4.7 x 11.8 inches).
Make a thin first layer of cream using the pastry bag, soak the biscuits in the coffee, and arrange them in the mold or baking dish. Alternate with the zabaglione until the ingredients are used up.
Chop the dark chocolate into flakes and melt it in a double boiler or microwave with the cream. Spread over the surface of the brick. Et voilà, your dessert is ready! Let it rest for 3 or 4 hours before serving. The next day, it will be even better.
A Few More Tips
A very simple dessert to make. The proportions between milk and marsala create a balanced taste; if you prefer, you can increase the amount of marsala for a strong flavor, or decrease it for a more delicate taste. If milk bothers you, you can replace it with water.
