Food & Wine - - HANDBOOK -

Choose a wine for zabaglione based on how you plan to serve it; the cus­tard can be made with sparkling wine or stiff­ened with a splash of good-qual­ity limon­cello, sweet rum, or kirsch. Here are three vari­a­tions we love—and de­li­cious ways to serve them.


Coat a 9-inch loaf pan with cooking spray, and line with plas­tic wrap. Sprin­kle bot­tom of pan with 1/3 cup toasted sliced al­monds. Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup choco­late

shav­ings; scrape into loaf pan, cover, and freeze un­til firm, at least 3 hours. To serve, in­vert onto a plate, and slice.


Make a Cham­pagne

zabaglione, in­creas­ing the gran­u­lated sugar, if de­sired. Ar­range a sin­gle layer of mac­er­ated straw­ber­ries in the bot­tom of a crème brûlée dish, and top with enough zabaglione to cover (about 1/3 cup). Broil on high 3 to 4 inches from heat un­til zabaglione is bub­bly and browned, 2 to 3 min­utes.


For a sta­bi­lized zabaglione that can be kept chilled for a few hours be­fore serv­ing, we took tips from chefs Jody Wil­liams and

Rita Sodi of New York City’s Via Carota. Let

mas­car­pone come to room tem­per­a­ture, and stir un­til creamy with no lumps. Fold with an equal part cooled Moscato d’Asti zabaglione.

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