Zabaione (or zabaglione) is one of the most iconic preparations of Italian pastry: egg yolks beaten with sugar and Marsala wine in a bain-marie until obtaining a foamy, warm and airy cream that is served immediately. A dessert in less than 15 minutes with a luxurious soul.
Italian
Marsala zabaione with macerated strawberries
Italian zabaione of yolks, marsala and sugar prepared in a bain-marie with macerated strawberries. The most sophisticated spoonful dessert in Italy.
- Italy
- Dessert
- Light
- Low fat
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 5 g
- Fiber 1.5 g
- Carbohydrates 26 g
- Fat 8 g
- Sodium 30 mg
Story behind the dish
Preparation
Marsala Zabaione with macerated strawberries is a preparation from Italy with medium difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 egg yolks.
- Have ready: 4 tablespoons of sugar.
- Have ready: 80 ml of dry Marsala wine (or Pedro Ximénez).
- Have ready: 300 g of fresh strawberries.
- Have ready: 1 tablespoon of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Macerate the strawberries with sugar and orange zest for 30 min
Macerate the strawberries with sugar and orange zest for 30 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the zabaione: place a bowl over hot water without letting it touch…
Prepare the zabaione: place a bowl over hot water without letting it touch the water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the yolks with the sugar until they turn white.
Beat the yolks with the sugar until white. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the marsala; beat constantly with whisk for 8-10 min
Add the marsala; beat constantly with whisk for 8-10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The cream should triple its volume and be foamy and warm.
The cream should triple in volume and be foamy and warm. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately in glasses over the macerated strawberries.
Serve immediately in glasses over the macerated strawberries. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Don't wait: the zabaione goes down fast
Don't wait: the zabaione goes down fast. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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