Include in Print View:

Zabaglione Alle Fragiole+++Fggt98 B

Zabaglione Alle Fragiole+++fggt98 B recipe image
Zabaglione is a classic Italian dessert known for its ethereal, mousse-like texture and rich flavor. This version combines beaten egg yolks with sweet white wine and sugar, gently cooked until thick and creamy. Served over fresh, hulled strawberries, it balances the richness of the custard with bright, fruity acidity. The dish is incredibly elegant yet simple to prepare, making it perfect for romantic dinners, special celebrations, or as a sophisticated end to a light meal. The key is gentle heat to ensure the eggs do not curdle, resulting in a silky, luxurious treat that feels indulgent without being heavy. Enjoy it warm for the best experience, allowing the wine flavors to shine through every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 74.1
Dietary: Gluten-free, Vegetarian
Description
Zabaglione is a classic Italian dessert known for its ethereal, mousse-like texture and rich flavor. This version combines beaten egg yolks with sweet white wine and sugar, gently cooked until thick and creamy. Served over fresh, hulled strawberries, it balances the richness of the custard with bright, fruity acidity. The dish is incredibly elegant yet simple to prepare, making it perfect for romantic dinners, special celebrations, or as a sophisticated end to a light meal. The key is gentle heat to ensure the eggs do not curdle, resulting in a silky, luxurious treat that feels indulgent without being heavy. Enjoy it warm for the best experience, allowing the wine flavors to shine through every bite.
Ingredients
  • 1 pn Fresh strawberries
  • 1/2 cup Sugar
  • 1 teaspoon Lemon juice
  • 5 Egg Yolks
  • 1 1/2 cup White wine
Directions
  1. 1
    Hull and slice the fresh strawberries, then sprinkle them with the lemon juice and set aside.
  2. 2
    In a heatproof bowl or copper pot, whisk together the egg yolks, sugar, and white wine until well combined.
  3. 3
    Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  4. 4
    Whisk the mixture vigorously and continuously over medium heat until it thickens and doubles in volume, creating a light, airy foam.
  5. 5
    Remove the bowl from the heat immediately once the desired consistency is reached, being careful not to let the mixture boil.
  6. 6
    Spoon the warm zabaglione over the prepared 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

It is crucial to whisk constantly and keep the heat gentle to prevent the eggs from scrambling. If the mixture becomes too hot, remove it from the heat briefly until it cools slightly, then return to heat.

Traditional zabaglione often uses Marsala wine, but sweet white wines like Moscato or Riesling also work beautifully.

Serve this dessert immediately while warm for the best texture and flavor.

Keywords: zabaglione, italian dessert, strawberries, egg yolks, white wine, custard, light dessert, summer treat, easy dessert, marsala wine, classic italian, egg custard, dessert recipe, berry dessert, wine dessert
Read it online: https://www.chefs-mate.com/recipe/zabaglione-alle-fragiolefggt98-b/