Zabaglione

Thermomix UK

Thermomix UK

Standard Supplier 28th February 2012

Zabaglione

This impressive Italian foamy dessert is very easy in the Thermomix and will impress all your friends and dinner party guests. Chefs can also add it to their menus easily, knowing that the Thermomix eliminates the hands-on whisking time usually required for this recipe.

Ingredients

  • Ingredients
  • 100g granulated sugar
  • 200g Marsala (or dessert wine
  • or apple juice)
  • 100g water
  • 2 whole eggs
  • 4 egg yolks

Method

Method
1. Make sure that the Thermomix bowl and butterfly whisk are clean and grease free
2. Fit butterfly whisk onto blade unit. Weigh and add all ingredients into the Thermomix bowl, using the built-in electronic scales
3. Cook and whisk for 8 minutes/ 80°C/ Speed 3 until it is a thick and creamy foam.
4. Pour out immediately into individual small dishes or wide bowl champagne glasses. Serve hot immediately, with a teaspoon and some crisp dessert biscuits
Note: If you wish to serve the zabaglione cool or cold, continue to whisk it for 10 minutes/Speed 4 without heat. This produces a stable foam which will keep for up to 3 hours. Chill in the fridge. This extra whisking is also useful if your guests/customers aren’t quite ready for dessert when the zabaglione is cooked.
Tip: If the zabaglione curdles, as can sometimes happen when the acid in the Marsala wine affects the egg yolks, add 50g iced water and whisk for 20 to 30 minutes/Speed 4 without heat to restore it.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you