BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ZABAGLIONE

By:


Chef Bob uses Hwy 12 Winery’s Late Harvest Aleatico, La Piazza, which is a red wine grape cousin to the white Muscat grape varieties. It will slightly tint the finished custard which is probably why a white dessert wine is traditionally chosen for zabaglione.

This recipe may be used in our Lemon Tart recipe which was inspired by FRENCH LAUNDRY’S recipe.

Ingredients:

  • 6 egg yolks

  • 3/4 cup sugar
  • 1 tsp finely ground coriander
  • dash of salt
  • 3/4 cup Aleatico (Hwy 12 winery) or other favorite sweet wine

Method:

In bowl wide enough to fit over pot of simmering water (double boiler fashion), beat yolks, sugar, coriander, salt until sugar is completely dissolved about 4 minutes. Place bowl over pot with simmering water (about 1 inch in the bottom–keeping bowl from touching water) and stir wine into eggs in thirds until it is absorbed and the mixture holds a ribbon (and temperature is about 145 degrees F.) Serve immediately over fresh berries, slice bananas, or sliced fresh stone fruits. Or chill to make zabaglione cream. See below.