Ingredients and Weight:
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup sweet white wine (such as Marsala or Riesling)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation Time:
5 minutes
Cooking Time:
5-7 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, whisk together the egg yolks, sugar, wine, cinnamon, and nutmeg.
- Place the egg yolk mixture in a double boiler or a heatproof bowl set over a saucepan of simmering water.
- Whisk the egg yolk mixture constantly until it thickens and coats the back of a spoon (about 5-7 minutes).
- Remove the egg yolk mixture from the heat and let cool slightly.
- Fold the whipped cream into the egg yolk mixture until combined.
Nutritional Information:
Serving Size: 1/8 of recipe
Calories: 250
Fat: 20g
Saturated Fat: 12g
Cholesterol: 250mg
Sugar: 20g
Protein: 5g
Dish Characteristics:
- Light and airy
- Rich and creamy
- Warm and comforting
- Perfect for a special dessert
User Comments:
- "This zabaglione was absolutely delicious! It was light and airy, with a rich and creamy flavor. The perfect ending to a great meal." - Lisa
- "I loved the warm, comforting flavor of this zabaglione. It was so easy to make and turned out perfectly." - John
- "This dessert was a real crowd-pleaser! Everyone raved about how light and fluffy it was." - Sarah
Special Precautions and Tips:
- Be sure to whisk the egg yolk mixture over low heat to prevent curdling.
- If you don't have a double boiler, you can make this dish in a regular saucepan. Just make sure to stir it constantly and remove it from the heat as soon as it thickens.
- This dessert can be served warm or cold. If you are serving it cold, be sure to chill it for at least 2 hours before serving.
