Cooking With Wine – Zabaglione

A new way of cooking with wine

Welcome to our blog series on cooking with wine in which we continue our culinary adventure with a recipe for our Zabaglione. Zabaglione was introduced to us at a restaurant in Regina, Saskatchewan (Casa Ricci) and we were hooked! It’s so soft, creamy, warm and tasty – totally decadent. You can serve it all on its own or with fruit.

Before we begin, there’s one thing that we find really handy and that’s to know a few things up front. First, how long will it take to prep, cook, set aside, refrigerate, etc. before it’s ready to eat? Second, how many people will it serve? Lastly, the grocery list.

Nice to know details

As a general rule, allow for:

• 10 minutes preparation
• 3 – 5 minutes cooking

Grocery List

• Large egg yolks (6)
• Icing sugar (6 tablespoons)
• Fortified Premium Dessert Wine (2/3 cup)
• Kumquats (3)
• Fresh blackberries (1/2 cup)
• Fresh blueberries (1/2 cup)

Prepare the fruit

• Wash the fruit and set aside to dry
• Cut each kumquat in half

Prepare the dessert

• Place a large pot of water over high heat
• Once the water comes to a boil, place 6 large egg yolks in a large metal bowl
• Whisk vigorously until the yolks are well blended
• Add 6 tablespoons of icing sugar and 2/3 cup of fortified dessert wine
• Whisk together vigorously until foamy
• Set the bowl over the boiling water and continue to whisk vigorously
• When the custard foams up and becomes smooth and thick, remove from the heat.

Serving

• Place a few blackberries and blueberries into the bottom of 6 wine glasses
• Gently pour the custard into wine glasses until they are about 1/3 full
• Place a few more blackberries and blueberries very gently on top so they don’t sink
• Gently pour the rest of the custard into the wine glasses
• Garnish gently with 3 blackberries, 5 blueberries and 1/2 kumquat
• Serve immediately

Pairing

We recommend serving this delicious dessert with the remaining fortified Premium Dessert Wine. It’s always best to serve the same wine used during cooking. This always helps to enhance both the flavours in the dish and also the wine.

Tips

• It’s important not to overcook the custard
• Our Premium Dessert Wine has flavours of black cherries and blackberries so you could also garnish with brandied cherries
• Be sure to fortify your Premium Dessert Wine with brandy or a similar type of hard liquor
• We love to enjoy this dessert on its own, Italian style, just the way Mama Ricci served it

We hope you enjoy this Cooking With Wine – Zabaglione.