There are times, when you want to make that exotic dessert, but unfortunately, an ingredient or two is missing…and not just missing, these ingredients are those that you have no chance to acquire. In most cases, I suppose it’s best to give it a miss, but me, oh no. It only makes me more determined to make it 😛 and hence, my search for replacements begin!
I had 2 oranges languishing in my fridge, some jelly and a single mango. And I also had some eggs; luscious, large eggs, staring at me with a sort of gloating smile that seemed to say “eat ussss, eat usssss…” and so eat, I did 😉
Zabaglione or Zabaione is essentially an Italian custard, served warm over fresh fruits. Often known by its French translation, Sabayon, this Italian recipe has been commonly used in northern and central provinces Italy for centuries, and today, there are numerous versions of zabaglione. Now, this dessert is quite boozy, I must tell you. And my parents are teetotalers. There is no chance of you finding anything alcoholic in my home and kitchen, save the few small bottles of rum, brandy and the occasional sherry, that I use for cooking.
So, while I can’t call this authentic, as I added just a splash of sherry, and substituted the alcohol with espresso, it’s just as delicious! Many recipes also add double or whipped cream into the custard, and often it’s also served cold. Follow any recipe you like, the end result is just as good.
- Egg Yolks – 4
- White sugar – 10 gm for each egg yolk/1 tbsp, i.e 40 gm or 4 tbsp
- Marsala or Prosecco – 4 tbsp (I replaced this with 3 tbsp of hot espresso)
- A splash of dark rum
- Mango pulp
- Orange jelly
- Orange segments
- Prepare a bain-marie; in a large heat-proof bowl, add the egg yolks and sugar.
- Set the water on boil, and then turn down heat to let it simmer gently.
- Use a whisk, either handheld or electric, and start whipping the egg yolks and sugar until it’s almost double in volume (might take up to 8 minutes).
- Now add the marsala or prosecco, or in my case, the espresso.
- Also add the mango pulp here, ensure no lumps remain.
- Let the mixture thicken (say another 2 to 3 mins), and take it off the heat; the eggs continue to cook in the residual heat, so don’t overcook them.
- Lastly, add the splash of rum, give it a light whisk with a spoon.
- Prepare serving glasses with orange segments, jelly and then, when the custard is still warm, but not boiling hot, pour over the fruit and jelly, and serve with biscotti, or plain 🙂
- This recipe uses semi-cooked eggs, so please check in case you are allergic to the same.
- For the bain-marie, the bowl with the eggs and sugar should be slightly smaller than the pot of water.
- Ensure that the water does not touch the base of the bowl, a gap of 1/2 to 1 inch is good.
- Variations like cinnamon or nutmeg can be added.
- 1/2 cup of cream can be added, and the mixture can be chilled and served as Zabaglione Freddo 🙂