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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Touted as Italy's gift to the World, Zabaglione, pronounced [zah-bahl-YOH-nay], is a wonderful treat that disappears in your mouth. Ingredients:
1 envelope unflavored gelatin |
1/4 cup hot water |
3 eggs, separated |
1/8 teaspoon salt |
1/2 cup sugar |
1 cup milk |
1/4 cup dry marsala wine |
1/2 cup heavy cream, whipped |
1 8-inch ready made butter crumb or oreo pie crust |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Stir the gelatin into the hot water and set aside to soften.
2. Separate the eggs into whites and yolks.
3. Whip the whites with the salt to stiff peaks and refrigerate until needed.
4. Prepare the custard in a double boiler to prevent curdling the eggs. Beat the yolks lightly in the top pan; adding in the sugar and milk.
5. Heat, without boiling for about ten minutes or until the back of a spoon is coated with the custard.
6. Remove the custard from heat and stir in the geletin; chilling over an ice-water bath util the custard thickens.
7. Meanwhile, whip the cream and refrigerate until needed.
8. When the custard has thickened and cooled, add the Marsala wine and blend well.
9. Gently fold the whipped egg white and whipped cream into the custard, stopping as soon as the custard smoothes out and becomes homogeneous,
10. Spread the custard evenly into the pie crust and chill for 2 hours or until you are redy to serve.
11. Garnish the top with freshly ground nutmeg and serve.
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