Gosh, I don’t post for ages and then two in a row! Who’s 100% disorganised then?
Incase you didn’t know zabaglione is a sweet Italian moscato custard served warm, spooned over fresh strawberries creating a simple but elegant, summer dessert.
- 4 medium sized eggs (I used size 6’s and you’ll only need the yolks)
- 4 tablespoons white sugar
- 4 tablespoons Moscato d’ Asti wine
Optional – Small shortbread to garnish
- Find a medium sized heatproof bowl and a saucepan that the bowl sits snuggly into.
- One third fill the saucepan with water and then sit the bowl back on top. Then remove the bowl and check that the bottom isn’t wet underneath. If it is wet remove a little bit of water until it is sitting above the water in the pan and not in it. Then leave the water in the pan for a minute and place the bowl on the bench.
- Into the bowl add the yolks, the sugar and the moscato and whisk it all together until it’s well mixed together and frothy.
- Over a high heat, bring the water in the saucepan to a boil and then turn the heat down to a medium low or low, to where the water is barely simmering/boiling (if the water is too hot it will cause the egg mixture not to just to thicken but actually scramble and it will be ruined).
- Place the bowl back on top and slowly whisk it until the zabalione has thickened, it should have tripled in volume and look like softly whipped cream (just as a rough guide mine took 8 minutes).
- When it’s ready the whisk ‘lines’ will remain for at least 3 seconds before they dissolve away. It will be nice and smooth with a little bit of a shine to it.
Whilst it’s still warm, spoon it over your fresh strawberries and garnish it with a sprig of angelica, a mint sprig or some borage flowers and enjoy!
I really like it with a few lil’ shortbread cookies on the side.
If you’d like a more detailed walkthrough and to hear/read me waffling on a bit visit my blog…http://www.taniaskitchen.co.nz/moscato-zabaglione-with-strawberries/