Venetian Zabaglione Sarah Venezia
Summary
| Yield | |
|---|---|
| Source | FRANCESCO ANTONUCCI |
| Prep time | 5 minutes |
| Recipe Category | Sweets |
Description
Sarah Venezia is Adam Tihany's young daughter, and this is her favorite dessert. It's simply a zabaglione that's briefly run under the broiler to brown the edges. Fresh raspberries are delicious alongside. At Remi the zabaglione is put into a star-shaped mold before broiling directly on a flameproof plate. To make the dessert at home, use shallow flameproof molds that can go directly to the table.
Ingredients
| 8 | egg yolks (large egg yolks ) | |
| 60 | mg | marsala ( sweet marsala) |
| 6 | oz | raspberries (½ pint (180 g) fresh raspberries ) |
| 60 | g | (g) sugar |
Instructions
Place the egg yolks in a bowl preferably unlined copper. Place the bowl over a saucepan of simmering water. It is important that the bottom of the bowl not touch the water. With a whisk beat the egg yolks until they are frothy, then gradually beat in the marsala and sugar.
Continue beating about 5 minutes longer, until the zabaglione mixture is hot, just beginning to give off steam, very light, frothy, and thick. Remove the bowl from the heat and continue beating until the mixture has cooled to room temperature. To serve, divide the raspberries among 4 shallow flameproof molds, such as creme brulee molds. A single larger mold, such as an 8-inch (20-cm) porcelain quiche dish, can be used instead.
Preheat a broiler. Spread the zabaglione mixture over the raspberries into the mold or molds and place under the broiler for about 30 seconds, until the top has browned lightly. Serve at once. Fill the saucepan with water to a level just below the bottom of the bowl, bring to a simmer, and place the bowl in the saucepan.
Continue beating as the mixture gradually warms and keep beating until it turns light and very thick, about 10 minutes. It should be cooked enough so it is fairly warm with steam barely beginning to rise from it, but be careful not to overheat or you will have scrambled eggs. Remove the bowl from the heat, place it in another bowl filled with ice, and continue beating until the mixture is cold. Fold in the whipped cream and
refrigerate it.
Just before serving, preheat a broiler. Spread the chopped figs in 8 individual shallow baking dishes. Spread the zabaglione over the figs. Place under the broiler and broil until the top is golden brown and glazed. If desired, add whole figs before serving. Serve at once.
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