This is what happens when you work with a video deity. Nils Bertrand will be creating more Easy-Peasy videos for Kitchen Detail, but this first one shows you how truly easy it is to create a dessert in just minutes. Of course we both are obligated to eat the product after video production is finished.
I am not sure why there is a large number or recipes that make zabaglione (or zabaione) more complicated than it needs to be. You could fold in whipped cream or meringue and refrigerate it for a more mousse-like presentation, but really it is heavenly served just like this with seasonal fruit, or crumbled amaretti. And you don’t need to look it up on a cooking app! It is one egg shell of sugar and one of marsala ( moscato or another dessert wine will do as well) for each egg yolk you add to the bowl. Use a wide round whisk rather than a narrow one. And the zabaglione will be done in a few minutes. We used India Tree Caster Sugar to produce a silky texture in less time than it took to write this paragraph. Check out our post on India Tree Sugars here
Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.
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