Zabaglione

A delicious Dairy Free sauce suitable for most desserts and many diets.



Zabaglione is a classic recipe that is so often be overlooked. The first time I ate it was when my aunt, Ellen the gourmet chef, made it. I remember the thinking, ‘why eat custard’? It is simple and quick to prepare and will impress your guests. The hesitation in making it for a dinner party is that it must be cooked and eated immediately; it will not ‘sit around’. It takes only 10 minutes, what is time between friends?
Zabaglione and sabayon are basically the same, the difference being the wine used; zabaglione is made with sweet Masala, while for sabayon a drier white wine or champagne is selected. Select the wine to compliment the its accompaniment.

Diets for which Zabaglione is suitable:

Dairy Free, Fodmap, Gluten Free, Low Fat, Nut Free, Paleo and Vegetarian.

Ingredients

Preparation: 5 mins | Cooking: 10 mins | Serves: 1 1/2 cups (approx)

2 tbsp sugar
2 large egg yolks
1/4 cup white wine*

Method

BOIL some water and lower the temperature to simmer.
WHISK sugar and egg yolks in a bowl so the sugar starts dissolving.
ADD wine and whisk.
PLACE the bowl over the water (it should not touch the water).
WHISK continuously while over this heat. (Remove from the heat if you stop whisking.)
CONTINUE whisking until it becomes thick, light in colour and holds its shape. (It will not be as firm as whisked egg whites.)

Serve

– Immediately, it will separate if it sits for much time.
– Accompaniment for fruit, cake or pasty.

Notes

* Select sweet, dry or sparkling white wine.

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