Italian Zabaione or Zabaglione Dessert Recipe - Foodie Sisters in Italy
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- Опубликовано: 27 мар 2020
- Zabaione or zabaglione is a luscious, warm, eggy Italian dessert made with 3 simple ingredients. Egg yolks, sweet dessert wine, and sugar are turned into a cloud of deliciousness. This is one of Benedetta's favorite Italian desserts and this is the best zabaione recipe ever! Zabaglione can be a little tricky to prepare, so just watch this video by Foodie Sisters in Italy to get it just right.
Get the recipe here: www.localaromas.com/italian-z...
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I loved, loved. Loved your videos! I wish there were more! I miss seeing them! Any chance that there will be more?
I am making some meringue and I said to my mom, "what can I do with the yolk?". I did some googling, and yes I've done creme brûlée, I wasn't in the mood for it though. I found zabaglione and this video!! My mom is making biscotti tomorrow and we'll have this! So excited!
Isn't it amazing?! I LOVE LOVE LOVE zabaione! How did it turn out????
It turned out amazing ! I don't know how long it lasts, I did some reading and some people said 24 hours, so we have to eat it fast! (The problem is I've been making a bunch of cookies so we have a lot of sweets lol) EITHER WAY, thank you! Loved this video and loved this recipe
😁😁😁😁😁😁😁
Top stuff. Scotland (where I grew up) has a huge (and welcome) Italian diaspora. Back in the 70s my parents would sometimes take me out for an Italian meal and the highlight would always be Zabaglione prepared at the table by a chef/waiter.
You make it look so easy so, once the Covid crisis is over, I may buy some Marsala and make it for my kids.
It was actually the 1st time we made zabaione and it was surprisingly simple. Just a lot of beating. I trust all the recipes from my favorite Italian pastry chef (Maurizio Santin)! Ciao,
I am excited I just got Marsala wine so definitely going to try
YOU WILL LOVE LOVE LOVE LOVE iT!!!!!!!!! Let us know how it went:-)
My favorite dessert. There are two types of Marsala. Does one use dry or sweet Marsala? Thank you for the demonstration!
This is my (Benny) FAVORITE FAVORITE ice-cream flavor ever, and I love this dessert! I do it wish any Marsala I find... have done it with dry and sweet. Both great!
My dear friend Franca from Milano beats the remaining egg whites into a stiff foam and folds them into the zabaglione when it is cool and freezes it. Sometimes she also folds in a few chocolate drops for a variation. I do not think there can be a best way with Zabaglione…. They are all good. I ate my first zabaglione gelato in Lecce a few years back - the best flavor of all!
@@riccardodemedici7116 Your just gave me the most wonderful idea EVER!!!! I am going to TRY an experiment, and if it turns well, I will let you know..... I am going to make Zabaione ice-cream!!! I just need to go get a bottle of Marsala. I will try the egg whites. I would have thought whipping cream, but egg whites bring less guilt!
@@LocalAromas FYI - I am not a fan of overly sweet. You may be. I would suggest that your first batch might be experimental. Try half with unsweetened egg whites and add a bit of Marsala to the other batch of whites. See which one you like best. I made when I was in Ravenna several summers ago and I used nothing to sweeten the egg whites at all and I was happy. Buona fortuna!!!. I hope you enjoy your expectations!
Can you use a electric mixer to get it airier?
I am sure you can. Maybe at a very low speed. 😊
Can you use a hand mixer vs a whisk?
Yes...... but don't tell my sister I told you ( BENNY Here) ;-)
The girl with the short hair looks like the mom from Coraline! Haha so funny
That's so funny ... I do look like her! Home that's good! Ahahahah
There are two spellings. I have seen the spelling Zabaione in Piedimonte and Zabaglione in Puglia. It suggests to me that one spelling might be used in the North and the other used in the South. But I do not want to assume anything. Marsala is made in Sicilia which suggests to me that perhaps it has a Sicilian origin - but am I assuming again? However one spells it and from wherever it comes, it is just the best thing ever! Thanks for showing it again!
I tried making this but it didn’t thicken as much :(
Next time try adding a lit less Marsala and ( I CHEATED - This is Benny responding) use an electric mixer. As my sister Valeria has taught me, not all eggs are the same size, so for me, that did the trick! Please let me know how it went!
Amazing recipe
Can you make it alcohol free?
It's an amazing recipe! The specific characteristic of zabaione is its strong Marsala flavor. You could try making custard (crema pasticcera) instead!
You can boil off the alcohol before using.
I dont see the recipe
It's in the description. Let me copy it here for you ... www.localaromas.com/italian-zabaione-or-zabaglione-dessert-recipe/
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Where are the ingredient amounts?
Found it, thank you.
Great! It's super easy to make!
I don’t have the bowls anymore, but egg whites do whip better and much faster in copper.
*_ARE EITHER ONE OF YOU SINGLE, BY ANY CHANCE?_*
:-)
You can put the metal bowl over direct heat, just don't put the fire up so high. Use common sense and keep the fire low, and watch the eggs. If by chance you do see a little scrambled egg, learn from it, and just strain it out while filling your compote.
Oh, gosh no! Don't put the bowl over direct heat. Pastry is an exact science and the recipes we shared is by one of Italy's best Italian pastry chefs. If that's how they shybe done, there is a reason for ut. Always use a water bath! 🙏🏻
@@LocalAromas I've always used a double boiler, but this guy who lives in your neck of the woods puts it over a very low flame.
Check this video out >>ruclips.net/video/tda2HQbSNO4/видео.html
Thanks for sharing!
Too much sexual tension
hahahahahahaha
@@LocalAromas 🙂