Zabaione slab, a dessert that brings back memories of the 1980s. I am against cataloging food; if we always had to feed on the new, my blog would be out of place since I write about old recipes. Italian cooking has endless nuances and I realize that eating is lovely; people like modern food but primarily seek traditional, simple, replicable dishes. Because it makes you feel at home, because it connects present and past. The root of modern cooking.
This slab has been making occasional appearances on my table for about 40 years.
Zabaione and chocolate; coffee and dry cookies. A triumph of aromas and flavors closed within the simple alternation of layers. As soon as the cream is ready, you start assembling this simple dessert; then you enjoy it well chilled and it’s even better the next day.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zabaione Slab
Another specialty with a few simple ingredients. Saiwa-type cookies, coffee, zabaione…
- 11 oz dry cookies (Saiwa-type)
- 5 egg yolks
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 3/4 cup milk
- 1 1/4 cup Marsala wine
- 7 oz dark chocolate
- 1/2 cup heavy cream
- 1 cup coffee (Large)
Tools for Zabaione Slab
A small saucepan to prepare the zabaione, a large cup for the coffee and a rectangular baking dish. Steel whisk, wooden spoon and silicone spatula. Piping bag to distribute the cream.
- Spatulas
- Saucepans
- Baking Dishes
- Whisks
Steps for Zabaione Slab
A very simple and quick dessert to prepare.
In a double-bottomed saucepan combine the egg yolks, the sugar and the cornstarch; mix carefully without whipping.
Add the milk little by little and stir continuously.
Finally add the Marsala. Let it thicken on the stovetop over medium-low heat, stirring with a wooden spoon and taking care not to let it stick to the bottom.
In a rectangular baking dish or mold, the size I used in the photo is 4 3/4 x 12 in (12 x 30 cm).
Make a first thin layer of cream using a piping bag, soak the cookies in the coffee and arrange them in the mold or baking dish. Alternate with the zabaione until the ingredients are used up.
Cut the dark chocolate into flakes and melt over a bain-marie or in the microwave with the cream. Spread over the surface of the slab. Et voilà, your dessert is ready! Let rest 3 to 4 hours before serving. The next day it will be even better.
A few extra tips
A very simple dessert to make. The proportions between milk and Marsala create a balanced flavor; if you prefer you can increase the amount of Marsala for a stronger taste, or reduce it for a more delicate flavor. If milk bothers you, you can replace it with water.
