Zabaglione
Ingredients: egg yolks, white sugar, Frangelico (hazelnut liqueur), berries (for serving), amaretti biscuits (for serving) · 20 min cook time · 300kcal · ~₩12,000
Ingredients
5개 egg yolks, 70g white sugar, 70ml Frangelico (hazelnut liqueur), 150g berries (for serving), 50g amaretti biscuits (for serving)
Instructions
1. Prepare a bain-marie: find a pot that can hold a Pyrex bowl on top, ensuring the water in the pot just touches the bottom of the bowl. Bring the water to a gentle boil.
2. Separate the egg yolks from the egg whites. Place the egg yolks in the Pyrex bowl. (Save the egg whites for other recipes like amaretti biscuits).
3. Whisk the egg yolks by hand or with an electric mixer until the volume starts to increase.
4. Gradually add the white sugar in 2-3 steps while continuously whisking. Continue whisking until the mixture becomes velvety and thick, resembling a cream.
5. Place the bowl with the egg yolk mixture over the gently boiling water in the bain-marie. Ensure the water is not boiling too aggressively.
6. Add the Frangelico (or your chosen alcohol/flavoring) to the mixture. The amount can be adjusted between 50-90 ml according to preference. If not using alcohol, use vanilla essence or a drop of milk for kids.
7. Continuously stir the mixture over the bain-marie for about 5 minutes. This process melts the sugar, cooks the eggs, and infuses the flavors.
8. The zabaglione is ready when it has thickened significantly. You can check by looking for lines that form in the custard when you lift the whisk, or by reaching a temperature of 70°C with a thermometer.
9. Once ready, switch off the stove and remove the bowl from the bain-marie. Continue whisking for a short while, slightly off the heat, to allow steam to escape and prevent further cooking.
10. Serve the zabaglione warm in a martini glass or small plate. Layer with fresh blueberries and raspberries, and crumbled amaretti biscuits.
Source: Watch the original video