Zabaglione with berries, simple and delicious

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Zabaglione (read here other news), this Italian dessert which sometimes doubles as a beverage, has been making waves in the United States for over 40 years.

As a dessert it is sometimes served in restaurants. It is also popular in France, Dalmatia, and in the South American countries of Argentina and Uruguay where it is known as sambayon.

To make this simple treat you will need 1 quart sliced strawberries, 1 tablespoon sugar, 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon Marsala wine, 1/2 teaspoon vanilla, salt, and biscotti.

To prepare, toss 1 quart sliced with 1 tablespoon of sugar in a bowl and allow to macerate for 10 minutes.

Place egg yolks, egg white, 3 tablespoons sugar, wine, vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water. Be careful not to let the saucepan touch the bowl with water.

Whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti

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Tiramisu, tasty coffee cake

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Tiramisu… (read here other news) aah…what a guilty pleasure. This coffee and brandy flavoured cake has been winning hearts for generations.

To make, you need 6 large egg yolks, 3/4 cup sugar, 3/4 cup whole milk, 4 8-ounce mascarpone cheese,1 1/2 cups espresso, at room temperature, 1/2 cup brandy, 30 to 32 crispItalian ladyfingers, 1/4 cup cocoa powder, and bittersweet chocolate.

First line an 8-inch-square baking dish with plastic wrap. Leave a 3-inch overhang on all sides and fill a large bowl with ice water.

To make the custard whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water until the sugar dissolves. Be careful not to let the bowl touch the water. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy.

Remove the bowl from the saucepanand set in the bowl of ice water. Whish until the custard is cool for a minute. Place the mascarpone in a large bowl and fold in the custard with a rubber spatula until almost combined; whisk until just smooth.

Combine espresso and brandy and singly dip the ladyfingers until soaked but not soggy. Arrange 2 rows of about 5 biscuits each in the baking dish and spread 1/3 of the mascarpone custard over the ladyfingers. Repeat with a second layer while arranging in the opposite direction. Top with another 1/3 of custard. Repeat and dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours.

Invert a plate on top of the tiramisu. Flip the tiramisu with the plate. Remove baking dish and plastic wrap. Invert a serving plate on top and flip again so cocoa-side id up. Shave curls of on top. 

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