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Frozen Zabaglione

Frozen Zabaglione recipe image
This elegant Frozen Zabaglione transforms classic Italian flavors into a refreshing, no-churn dessert. The base features a delicate zabaglione made by whisking egg yolks with sugar and Marsala wine until thick and foamy, then folding in rich whipped cream and a hint of Amaretto. Bright lemon zest cuts through the sweetness, while toasted slivered almonds add a delightful crunch. It&# 226;ÂÂs a sophisticated yet simple treat that feels luxurious enough for special occasions but is easy enough for a weeknight indulgence. Serve it chilled in small glasses or bowls for an instant, homemade Italian experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 459.0
Dietary: Gluten-free
Description
This elegant Frozen Zabaglione transforms classic Italian flavors into a refreshing, no-churn dessert. The base features a delicate zabaglione made by whisking egg yolks with sugar and Marsala wine until thick and foamy, then folding in rich whipped cream and a hint of Amaretto. Bright lemon zest cuts through the sweetness, while toasted slivered almonds add a delightful crunch. It&# 226;ÂÂs a sophisticated yet simple treat that feels luxurious enough for special occasions but is easy enough for a weeknight indulgence. Serve it chilled in small glasses or bowls for an instant, homemade Italian experience.
Ingredients
  • 6 Egg Yolks
  • 1/2 cup Granulated sugar
  • 3/4 cup Marsala wine
  • 1 1/2 cup Whipping cream
  • 2 tablespoon Amaretto
  • 1 Lemon Juice and grated rind of
  • 1/4 cup Slivered almonds
Directions
  1. 1
    In a heatproof bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
  2. 2
    Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
  3. 3
    Whisk in Marsala wine and continue to cook, whisking constantly, until the mixture is thick, foamy, and reaches 160ðF. Remove from heat and let cool to room temperature.
  4. 4
    In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  5. 5
    Gently fold the cooled zabaglione mixture into the whipped cream until just combined.
  6. 6
    Stir in Amaretto, lemon juice, and lemon zest.
  7. 7
    Divide the mixture evenly among 6 serving glasses or bowls.
  8. 8
    Cover and freeze for at least 3 hours, or until firm.
  9. 9
    Just before serving, top each portion with toasted slivered almonds.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 459.0kcal
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 19.8g99%
Cholesterol 99.0mg33%
Sodium 10.2mg1%
Total Carbohydrate 33.4g12%
Dietary Fiber 0.0g0%
Sugars 32.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant before garnishing.

Ensure the egg yolk mixture reaches at least 160ðF to safely pasteurize the eggs.

For a non-alcoholic version, substitute the Marsala wine with grape juice or orange juice, and omit the Amaretto or use almond extract.

Store any leftovers in the freezer covered with plastic wrap for up to 2 weeks. Let sit at room temperature for 5-10 minutes before serving if too firm.

Keywords: zabaglione, italian, dessert, egg yolks, marsala, whipped cream, lemon, amaretto, almonds, frozen, light, airy, chilled, no-churn, sweet, refreshing, lemon zest, toasted, easy, homemade
Read it online: https://www.chefs-mate.com/recipe/frozen-zabaglione/