Include in Print View:

Zabaglione Alle Fragiole

Zabaglione Alle Fragiole recipe image
Zabaglione alle fragiole is a classic Italian dessert that balances the richness of egg yolks with the bright acidity of white wine and fresh strawberries. This light, airy custard is whipped over gentle heat until it doubles in volume and becomes thick and creamy. The result is a delicate, frothy foam that complements the juicy sweetness of the berries perfectly. It is an elegant yet simple dish, ideal for romantic dinners or special celebrations. The key to success is maintaining low, indirect heat to ensure the eggs cook gently without curdling, creating a silky texture that melts in your mouth. Serve immediately for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 74.1
Dietary: Gluten-free, Vegetarian
Description
Zabaglione alle fragiole is a classic Italian dessert that balances the richness of egg yolks with the bright acidity of white wine and fresh strawberries. This light, airy custard is whipped over gentle heat until it doubles in volume and becomes thick and creamy. The result is a delicate, frothy foam that complements the juicy sweetness of the berries perfectly. It is an elegant yet simple dish, ideal for romantic dinners or special celebrations. The key to success is maintaining low, indirect heat to ensure the eggs cook gently without curdling, creating a silky texture that melts in your mouth. Serve immediately for the best experience.
Ingredients
  • 1 pn Fresh strawberries
  • 1 teaspoon Lemon juice
  • 5 large Egg Yolks
  • 1 1/2 cup White wine
  • 1/2 cup Granulated sugar
  • 3 dashes Vanilla extract
Directions
  1. 1
    Hull and slice the fresh strawberries, then sprinkle them with the lemon juice and set aside in the refrigerator.
  2. 2
    In a heatproof bowl (preferably copper or stainless steel), whisk together the egg yolks and sugar until pale and slightly thickened.
  3. 3
    Add the white wine and vanilla extract to the egg mixture and whisk until well combined.
  4. 4
    Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  5. 5
    Whisk the mixture constantly and vigorously over medium-low heat.
  6. 6
    Continue whisking for 5 to 8 minutes, or until the zabaglione doubles in volume, becomes light and fluffy, and reaches a temperature of 160&# 194;°F (71°C).
  7. 7
    Remove the bowl from the heat immediately once the desired consistency is reached.
  8. 8
    Spoon the warm zabaglione over the chilled strawberries and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 74.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 0.1g1%

* 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

Do not let the mixture boil or the eggs will curdle. If the mixture becomes too hot, remove the bowl from the heat for a few seconds while continuing to whisk until it cools down slightly.

For a richer flavor, you can substitute Marsala wine for the white wine.

Zabaglione is best served immediately while warm and airy. It does not store well as it will deflate and lose its texture.

Use fresh, ripe strawberries for the best flavor and color contrast.

Keywords: zabaglione, italian, dessert, strawberries, egg, yolks, white, wine, custard, foam, easy, summer, light, classic, homemade, treat, fruity, creamy, quick, indulgent
Read it online: https://www.chefs-mate.com/recipe/zabaglione-alle-fragiole/