Just because panettone is a low calorie dessert (so to speak, yes), who knows why we are so tempted to cut it into slices and serve it with super greedy creams, ranging from custard to mascarpone and from English cream to Chantilly cream So I thought of offering my guests this typically Christmas cake with an extraordinary zabaglione cream. Yes, but first I have to try it: will you join me? Let's find out immediately how to prepare homemade zabaglione.
Video of the Recipe
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Identity Card of the Recipe
- 291 KCal Calories per serving
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Ingrediants
- 80 g (4 medium) of egg yolks
- 120 g of sugar
- 2 small glasses (about 60 ml) of Marsala
Materials Needed
- 1 small saucepan or bastardella
- 1 saucepan for the bain marie
- Mixer
- Balance scale
Preparation
- Shell the eggs and divide the yolks from the whites. Pour the egg yolks into a small saucepan, add the sugar and blend everything for at least 15 minutes.
Don't throw away the egg whites!
Nothing is thrown away in the kitchen! To prepare the zabaglione we only need the egg yolks. With the remaining egg whites you can make excellent amaretti or very fast coconut biscuits!- Meanwhile, heat very little water in a saucepan.
- When the mixture of egg yolks and sugar has taken on a pleasantly dense consistency, dip the saucepan into the saucepan with the water and add the marsala or another fortified wine slowly (and always blending).
Important precautions for obtaining a perfect zabaglione
The saucepan containing the cream must not be in direct contact with the underlying water.Furthermore, the water must not boil to avoid the coagulation of the yolks (even if the presence of an alcohol drastically reduces the risk)! For this reason, it is recommended to maintain a very soft flame.- Work the mixture in a bain-marie with an electric whisk for about ten minutes, until the zabaglione has taken on a swollen, dense and velvety consistency.
- The zabaglione is ready to be served: the cream can be tasted warm or cold.
Alice's comment - PersonalCooker
A timeless classic the "combination" panettone and zabaglione "! This is my proposal, but you can also taste the zabaglione cream with simple dry biscuits or as a delicious dessert, perhaps with a nice sprinkling of bitter cocoa powder!Nutritional values and Health Comment on the recipe
Zabaglione or Zabaglione is a fairly energetic and sweet food very rich of cholesterol. It provides a significant amount of simple carbohydrates, but lipids are also not few. Zabaglione or Zabaglione is not a suitable product for the diet of the overweight subject, the diabetic and the hypercholesterolemic. There is no recommended medium portion but it is advisable not to exceed 50g (145kcal).
