Earl grey zabaglione
Zabaglione is one of my favourite quick desserts that you can mix up and change around the flavours to be whatever you want. It is truly a glorious cloud of custard pleasure that is light and ladened with booze! What is not to love really!? It is pretty quick to make in under 10 mintues, although it does require a fair bit of whisking, but once that’s done you can sit back and enjoy your creation. It is a great dessert to knock up if you have unexpected guests as it only needs three simple ingredients – eggs, sugar, and a liquid of your choosing….Masala, wine, juice, coffee, tea…anything AND it is also dairy-free and gluten-free.
For this recipe, I have used Earl Grey tea and brown sugar which pairs incredibly well with the perfumed flavour of the Feijoa and Amaretti biscuits. It also works well with Strawberries.
It is easy to make boozy or not boozy. You can use your favourite wine, sweet whites work well and even reds can work, but I love the classic Dry Marsala Wine the best! I filled my Choux pastry for my audition dish to get into MasterChef with Zabaglione which I flavoured with fresh black truffle and Marsala – it is an absolute treat! Soo good! ????
To make a non boozy version you can use fruit juice – apple works really well or even coffee or earl grey tea can be really interesting!
Zabaglione is great served over fresh fruit, or macerated strawberries with some crushed amaretti biscuits on top. You can really go to town with what every toppings you like! Have fun and be creative – and share your final creation with me! I would love to see it.
Traditionally, the half egg shell is used to measure the sugar and wine – so it also cuts down on washing up! For this recipe if have used tablespoons as the measurement, and roughly 1 tablespoon equals 1 half egg shell.
It is definitely best served hot straight away, but you can also serve it cold. I find that sometimes the mixture separates when left to get cold and it dulls the flavour a little. If you would like to serve it cold, I’d recommend whisking in some whipped cream which helps stabilise it and makes it even more lush when cold.
- 4 large egg yolks
- 4 tbsp caster sugar
- 4 tbsp freshly brewed earl grey tea
- 1 tbsp dry marsala wine or dessert wine
- 1/8 tsp salt small pinch
- 8 amaretti biscuits Recipe below
- 4 feijoa or Punnet of fresh strawberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- Wash, peel and slice your feijoa and/or strawberries and place in a small bowl. Add sugar and lemon juice and allow them to sit at room temperature while you make the Zabaglione.
- Make a strong cup of earl grey tea to use for your Zabaglione.
- For the Zabaglione, half fill a medium saucepan with water and bring to a slow boil.
- In a medium glass (or metal) bowl that will sit over the saucepan and not touch the boiling water, add your sugar, eggs yolks, earl grey tea, masala wine and salt. Whisk with a balloon whisk or electric whisk to combine.
- Place the bowl over the saucepan of slow boiling water and continue to whisk constantly until almost doubled in size, thick and foamy, approximately 8-10 minutes. Be careful to not allow the bowl to get too hot by removing it from the heat if it looks like the mixture is cooking too quickly around the edges, it should never boil, as it may cause the eggs to curdle.
- Remove your Zabaglione from the heat and continue to whisk for about 30secs to cool it down slightly.
- To serve, divide the feijoa between 4 serving glasses and spoon over the luscious Zabaglione custard. Serve warm with crushed amaretti cookies on top and the rest of your Earl Grey Tea to drink - enjoy!
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