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Creamy Italian zabaglione custard lightened with whipped cream and balanced with tart rhubarb compote, chopped strawberries, and hefty dusting of spicy ginger cookie crumble. Trust us, it doesn’t get better than this.
By Laura Davidson
Eggs never cease to amaze me. If you like eggs, I’m pretty sure I’ve got you covered. Remember when I mentioned that I tend to get a little ingredient obsessed? Well that is my relationship with eggs at the moment.
To make a long story short, I use a lot of raw eggs for many different applications in the kitchen. I make super runny eggs all the time—it is my breakfast of choice. 
I am also equally as obsessed with homemade Caesar salad dressing, custards (such as zabaglione), egg-based ice creams, the occasional aioli, and can’t help but eat several spoonfuls of raw cookie batter every now and again. I’m a lick-the-beater type of girl. I can’t help myself. There are so many amazing applications for raw or gently cooked eggs. The world would not be the same without each and every one of them.
But I would be lying if I didn’t say that there is a downside to all of this. You know? The downside that rhymes with rawmanella? Yep, that’s the one. Not so fun.
And that is why I can genuinely declare my love for Safest Choice Eggs. These eggs are not just any ordinary eggs.
Not only are they hormone and antibiotic free (an absolute requirement for me!)–and have earned the Seal of Approval from the American Culinary Federation–but they also undergo an all-natural egg pasteurization process that eliminates the risk of salmonella in the eggs before they even enter your kitchen. This essentially equates to complete and utter peace of mind.
Peace of mind when you can’t help but grab another taste of that cake batter, or when you’re sitting on the couch spooning zabaglione into your mouth…
Creamy zabaglione custard lightened with whipped cream and balanced with tart rhubarb compote, chopped strawberries, and hefty dusting of spicy ginger cookie crumble. Trust me, it doesn’t get better than this.
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Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy zabaglione custard meets tart rhubarb and a spicy ginger crumble. A delightful dessert!
Ingredients
- 1/2 cups (118 ml) sugar
- 1/4 cups (60 ml) water
- 1 lbs (454 g) rhubarb
- 1.5 teaspoons fresh lemon juice
- 7 egg yolks
- 1/4 cups (60 ml) sugar
- 3 tablespoons St.Germain elderflower liquor
- 1/8 teaspoon vanilla extract
- 1/3 cups (79 ml) heavy cream
- 6-8 large strawberries (1 pint roughly) strawberries
- 4-5 ginger cookie thins
Instructions
- Prepare Rhubarb Compote
- Combine the sugar and water in a saucepan. Bring to a simmer and stir until the sugar is completely dissolved.
- Add the chopped rhubarb and cook over medium heat until it begins to break down and soften. Stir frequently and adjust heat as necessary.
- Once the rhubarb has cooked down, remove the compote from the heat and stir in the lemon juice.
- Allow the compote to cool to room temperature.
- Prepare Zabaglione
- Set up a bain marie (heatproof bowl set above a pot of barely simmering water—a few small bubbles per second. You want the edges of the bowl to be fully within the pot). In a separate bowl, whisk together the egg yolks, sugar, and liquor.
- Place the bowl over the pot and, using a balloon whisk, whisk the mixture aggressively for 10-15 minutes (checking the temperature regularly and adjusting as necessary), or until the egg yolk mixture triples in volume and becomes very pale in color and begins to gain a mousse-like consistency.
- Remove the zabaglione from the heat, and whisk it until the custard comes to room temperature. Stir in the vanilla extract.
- In a separate bowl, whip the cream to soft peaks. Gently fold the cream into the zabaglione.
- Using a small food processor, grind the ginger cookie thins until they are fine.
- Spoon roughly 1/4 of the rhubarb compote into the bottom of four short glasses (or stemless wine glasses). Add a spoonful of chopped strawberries and a dusting of ginger cookie crumble. Top with zabaglione. Garnish with additional diced strawberries and ginger cookie crumble.
- Serve immediately.
Notes
- For a smoother zabaglione, strain the mixture through a fine-mesh sieve before folding in the whipped cream.
- If you don’t have St. Germain, substitute another floral liqueur like elderflower cordial or even a teaspoon of orange blossom water.
- Leftover zabaglione can be stored in an airtight container in the refrigerator for up to 2 days; however, the texture may change slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 150
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Frequently Asked Questions
What is zabaglione?
Zabaglione is an Italian custard made by whisking egg yolks, sugar, and a fortified wine or liqueur over a double boiler until thick and airy.
Can I use a different liqueur instead of St. Germain elderflower?
Prosecco, Marsala, or Cointreau all work as substitutes. Each changes the flavor profile slightly; Marsala is the most traditional choice.
How do I prevent the zabaglione from curdling?
Keep the water in your double boiler at a gentle simmer, not a boil. Whisk constantly and remove from heat briefly if the mixture seems too hot.
Can rhubarb compote be made ahead?
Yes. It keeps in the fridge for up to 5 days. Make it well ahead and let it cool before assembling the dessert.
What can I use instead of ginger cookies for the crumble?
Speculoos, digestive biscuits, or shortbread all work. The crumble is just for texture and a mild spice note, so any crisp cookie is suitable.
