Beyond Complexity lies Simplicity – Zabaglione
My latest Bon Appetite boasts recipe for an old school 15th Century Italian dessert called Zabaglione. A light and fluffy custard that is forgotten by some but consider a legend to many Italians. We may never know the true origins, but one story often surfaces about a mercenary Captain Giovan Paolo Baglioni encouraged his soldiers to use all they had (eggs, wine and minimal ingredients to make a soup. Another story tells of a Spanish Franciscan friar, Pasquale Baylon, who tried to make an egg and sugar mixer a bit lighter by adding wine. The result was named Crema di San Baylon. The friar recommended this cream to women whose husbands lacked enthusiasm and needed an aphrodisiac to perform.
Originally it was not as light and fluffy as today. History sites versions adding cinnamon and butter. Over time it became less a restorative digestive and more of a refined dessert.
The technique for making Zabaglione is quite simple. Whisk 5 large egg yolks, 50g granulated sugar and ¼ tsp salt in a large heatproof metal bowl until creamy. Whisk in ½ cup sparkling wine (like prosecco). Hold over a large saucepan of bowling water and continue to whisk until thickened and frothy. The mixture should double in size. Remove from heat and whisk in 1 tsp fresh lemon juice to really seal the deal.
It is highly suggested to get fancy and serve in an antique or unique wine glasses. Show of your Professional Chef skill by topping each glass off with a biscotti or piece of sliced fruit. Don’t forget to drink the unused portion of Prosecco left in the bottle.
By Tonya Clement