Easy-Peasy Video: Zabaglione Recipe

Kitchen Detail Videos Are Coming To Town

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.

Details, Details for the Zabaglione Recipe

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