Lombard Zabaglione

Sapajean

This variation of the Piedmontese Zabaglione is from Lombardy, where they use white or red wine instead of Marsala, and a final touch of lemon juice to reduce the sweetness of the dessert. A much heavier result is achieved with red wine, whereas white wine produces a very lightly flavoured and coloured pudding.

Ingredients

  • 4 large eggs
  • 4 tablespoons caster sugar
  • 4 tablespoons dry white or red wine
  • juice of 1 small lemon, strained

Method

Put a large saucepan of water to heat on the stove and keep it just below boiling point; you will cook the dessert over the hot water. Break the eggs into a very clean copper or stainless-steel, heavy-bottomed, pint (750 ml) saucepan and cover with the sugar. Away from the heat, beat vigorously with a balloon whisk or electric hand-held beater for 15–20 minutes or until the eggs are pale and fluffy and have doubled in volume. Beat in the wine, 1 teaspoon at a time, then set this saucepan over the saucepan of almost-boiling water on the stove. Beat continuously with a balloon whisk for 15–20 minutes as you would for a normal Zabaglione. As soon as the texture is right (it should be like a light mousse and just beginning to stick to the bottom of the pan), remove it from the heat and whisk in the lemon juice. Keep whisking and return to the heat to thicken again and heat through: this will take 1–3 minutes. Then remove it from the heat and pour into individual bowls or long-stemmed glasses to serve. You can eat this dessert either hot or chilled.

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