Description
A rich and creamy Tuscan zabaione, enhanced with vin santo wine, offering a decadent and elegant finish to any meal.
Ingredients
Units
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- 3 egg yolks
- 30 grams of fine white sugar
- 150 ml of vin santo (Tuscan dessert wine)
- 1 tsp of cinnamon, optional
- 1 shot of rum or brandy, optional
Instructions
- Whisk the yolks and sugar together in a heat-proof bowl until the mixture becomes pale and creamy. Add the vin santo and, if using, the shot of rum or brandy.
- Continue whisking with the bowl over a double broiler or bain marie for a few minutes (do not allow the water to touch the bottom of the pan so try to use a saucepan that is smaller than the bowl), until the mixture thickens. Take it off the heat just when you think it is almost ready – like many egg dishes, this is a delicate dish and will continue to cook a little even after you take it off the heat. If you like, some cinnamon can be added.
- Serve warm on its own, with biscotti or use it instead of cream or custard with your favourite desserts.
Notes
For a non-alcoholic version, substitute vin santo with a shot of hot, fresh espresso. Serve with strawberries or almond biscotti for an elegant touch. Zabaione can also be used as a base for ice cream. If vin santo is unavailable, Marsala or moscato can be used as alternatives.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 18
- Sodium: 20
- Fat: 8
- Carbohydrates: 20
- Fiber: 0
- Protein: 3
- Cholesterol: 180