CHOCO­LATE ZABAGLIONE

Diabetic Living - - SNACKS -

Smooth choc and marsala go so well with frozen yoghurt.

PREP TIME: 25 MINS

(+ 2 HOURS CHILLING) COOK TIME: 10 MINS SERVES 6 (AS AN OC­CA­SIONAL DESSERT)

3 egg yolks (from 60g eggs)

40g (1⁄4 cup) sugar or gran­u­lated

sugar sub­sti­tute

60ml (1⁄4 cup) light thick­ened cream 2 Tbsp Dutch pro­cessed co­coa, sifted 2 Tbsp sweet marsala

30g dark choco­late, grated

½ tsp vanilla essence

1½ cups Weis Creamy Vanilla Bean

Frozen Yoghurt

30g dark choco­late, ex­tra, peeled

into curls or finely shred­ded

1 Put egg yolks, sugar, cream, co­coa and marsala in a medium heat­proof bowl over a medium saucepan of sim­mer­ing wa­ter (make sure the bowl doesn’t touch the wa­ter).

2 Us­ing a whisk, whisk con­stantly, over heat for about 10 min­utes or un­til mix­ture is thick and creamy. Re­move pan from heat and stir in grated choco­late and vanilla. Cover with plas­tic wrap. Place in the fridge for at least 2 hours to chill.

3 Serve the zabaglione with the frozen yoghurt. Top with choco­late curls and serve.

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