Zabaglione with Blueberries (Zabaglione Con Mirtilli)
Saint Pasquale de Baylon (1540-1592) from Turin, Italy is the Saint Protector of all World Cooks. He was sanctified partly because of the energy and potency a recipe of his supposedly gave men, helping them to conceive lots of children. That recipe was for Zabaglione or Zabaione or Sabayon, a simple egg yolk, sugar and sweet wine dessert. In Italy, Zabaglione is traditionally served to newlywed men to give them enough energy to get through the wedding night! The energy coming from the egg yolk and sugar. This recipe for Zabaglione con Mirtilli is totally scrumptious. It can just as easily be made with other fruits, but I love the contrast of the firm fresh blueberries with the fluffy zabaglione."This time, instead of using the traditional Marsala wine to make the Zabaglione, I used a delicious Italian Grappa (brandy) - Marolo Chamomile Grappa. The silky, grappa flavored, zabaglione was uniquely exquisite. We served this delightful adult taste treat four ways; with fresh blueberries, with deliciously sweet nectarines, with my father's favorite poached apricots, and with luscious strawberries." - sgrishka
Yield: 4 Servings Ready in 45 minutes
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Zabaglione with Blueberries (Zabaglione Con Mirtilli) Preparation
Bring water to a boil in bottom of double-boiler. Lower the heat, place egg yolks in the top of double-boiler and position over bottom (upper pan should not touch hot water). Whisk continuously as the egg yolks thicken, cooking until they reach about 165 degrees F.
Once yolks come to temperature, slowly whisk in the sugar and Marsala (a good rule of thumb is a tablespoon of each ingredient per yolk). Again, whisking continuously, until the yolk mixture becomes light and creamy (it should have the consistency of lightly whipped cream and will leave a trail momentarily when you drizzle it across itself). Set aside and let cool to room temperature then refrigerate until below 40 degrees F.
In a large bowl, whip the cream with a hand mixer. Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.
Makes 4 servings.
Double boiler, or a stainless steel bowl to fit on top of a pot of boiling water.
Instant Read Thermometer.
Cooking times can vary so be patient. It is the egg yolks that do the most to thicken the dessert, so if the eggs are small, add an extra yolk.
The sweet wine used is Marsala wine, but you can make it with any dessert wine, or liqueur or liquor. Whiskey Zabaglione is especially good, but the whiskey has to have a strong flavor, like Jack Daniels or a single malt. Most if not all of the alcohol cooks off during the preparation leaving only the flavor. If you're serving it to children, just cook it a bit longer to be sure you cook off the alcohol.
Sabaglione is also delicious served warm over sliced fruit, especially peaches. Traditionally, its served as a dipping sauce with small Italian cookies.
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