Traditional Zabaglione Rezept

Indulge in the creamy delight of Traditional Zabaglione, a classic Italian custard dessert that's surprisingly simple to make! This versatile recipe is perfect served warm as a luscious sauce or chilled into a thick, almost crème-like texture. The secret? Fresh berries or your favorite fruit elevate this dessert to new heights. Discover the joy of creating your own variations – this recipe is your culinary springboard to deliciousness!

Vorbereitung 5 Min.

Kochzeit 15 Min.

Kalorien 127.7 kcal

Eiweiß 4g

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Zutaten für Traditional Zabaglione

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Zubereitung von Traditional Zabaglione

In a heatproof bowl, whisk together the egg yolks, sugar, and Marsala wine until pale and slightly thickened.
Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water).
Whisk continuously for 8-10 minutes, or until the mixture has thickened enough to coat the back of a spoon. The mixture will increase in volume and become pale yellow.
Remove from heat and immediately whisk in the heavy cream until fully incorporated.
Strain the zabaglione through a fine-mesh sieve to remove any lumps or cooked egg bits.
Serve immediately while warm as a sauce or chill thoroughly in the refrigerator for at least 2 hours to achieve a thicker, colder consistency.
Garnish with fresh berries and a sprinkle of powdered sugar before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

69g

Fat

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Traditional Zabaglione?

Traditional Zabaglione dauert insgesamt etwa 20 Minuten – ungefähr 5 Minuten Vorbereitung und 15 Minuten Kochzeit.

Wie viele Kalorien hat Traditional Zabaglione?

Traditional Zabaglione hat etwa 127.7 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 5 g Kohlenhydraten und 6 g Fett.

Welche Zutaten brauche ich für Traditional Zabaglione?

Die wichtigsten Zutaten für Traditional Zabaglione sind Egg Yolks, Sugar, Salt, Vanilla Extract. Die vollständige Liste mit Mengenangaben findest du oben.