Method
Metodo
1 Fill a large saucepan with water and bring to
the boil. Meanwhile, carefully separate the eggs –
you will only need the egg yolks.
TIP: Rather than letting the egg whites go to waste,
freeze them and use them later to make meringues.
2 Place the egg yolks in a heatproof bowl that is
large enough to sit on top of the saucepan without
the bottom touching the boiling water. Add the
sugar to the bowl and stir well. Add the Marsala or
Vin Santo, then place the bowl on top of the pan of
simmering water and stir the ingredients together.
3 Heat the mixture, whisking constantly until
it has doubled in volume. This will take about
8 minutes – it requires a lot of vigorous whisking,
but the mixture will eventually turn from a rich
yellow to a creamy, pale shade.
4 Carefully divide the zabaglione between four
pretty glasses and top with a biscuit to serve.
Zabaglione can be enjoyed while warm, stored in
the fridge for up to two days, or served with butter
biscuits (see below left).1
3
2
(^4) CIAMBELLE CAKE
NEXT MONTH:
Butter biscuits
Biscotti al burro
➤MAKESMAKESMAKES A Aboutboutbout 22 22
➤ PREPARATION 15 minutes
➤COOKING 15 minutes
75g icing sugar, plus extra to serve
150g softened butter
1 free-range egg, beaten
200g ground almonds
1 Preheat the oven to 190 ̊C/Gas Mark 5. Cream together the Preheat the oven to 190 ̊C/Gas Mark 5. Cream together the
butter and sugar in a bowl, until light and fl uffy. Fold in the butter and sugar in a bowl, until light and fl uffy. Fold in the
fl our and almonds a little at a time. Add the egg and vanilla and fl our and almonds a little at a time. Add the egg and vanilla and
fold in well.
2 Line a baking tray with greaseproof paper. Spoon the mixture Line a baking tray with greaseproof paper. Spoon the mixture
into a piping bag and pipe lengths about 8cm long and 3cm wide into a piping bag and pipe lengths about 8cm long and 3cm wide
onto the baking tray, spacing well apart to allow for spreading. onto the baking tray, spacing well apart to allow for spreading.
Bake in the oven for 10-15 minutes, until golden.Bake in the oven for 10-15 minutes, until golden.
33 Remove the biscuits from the oven and leave to cool on a
wire rack. Dust with icing sugar and serve with your zabaglione
or with panna cotta.
200g plain flour
a few drops of vanilla
extract or seeds from
a vanilla pod
November 2016 ITALIA! 85
IT144.MasterclassZabaglione.sg4.indd 85 28/09/2016 15:19pm