RECIPES - Zabaglione with white truffle.

by Marcello Muiesan

Winter: the grey sky, the rain and sometimes the snow.

I would come home dead tired after a full day of school, and my grandmother would say to me: “You look exhausted! Should I make you nice zabaglione to pull you up?”

It was certainly not the original one with alcohol, they were just cold beaten egg yolks with sugar, but it was the energy boost you needed to get to the evening.

For years I always thought that my grandmother’s cold one was the original, only to arrive in London years later and discover that the real zabaglione is hot and made with Marsala wine.

I make it with Moscato to give it a more delicate flavour, but it is also very good with Port or any dessert wine.

Today when you need a boost, you get an energy drink, and you’ve no idea how it is made.

Granma’s recipe was definitely easier and healthier: egg yolk and sugar, and you could climb a mountain! 
Ingredients for serving 4 people:

8gr white truffle

For the zabaglione 

100gr egg yolk
80gr sugar
80ml Moscato wine

In a copper bowl, whip the egg yolks with the sugar.

When the sugar has dissolved, add the Moscato a little at a time until the mixture completely absorbs it.

Next, put a saucepan with a bit of water on the cooker.

Set the copper bowl with the mixture on the saucepan to create a bain-marie.
The bottom should slightly touch the water below.

Continuously whisk the mixture until you have obtained a soft and smooth cream.

For the presentation (one portion)

1 Ladyfinger (Savoiardi biscuit)

Pour the zabaglione into a dessert bowl, finely shave 2 grams of white truffle on top and decorate with a ladyfinger.

Wine pairing

Moscato D’asti D.O.C.G. “Nettare Di Stelle” - Cantina Del Glicine - Italy

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