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Zabaglione di Moscato de Fior d’Arancio
Orange Muscat Sabayon
- Serves
8
- Difficulty
Easy
Published 1998
In Italy, zabaglione is traditionally prepared with Marsala. The French call it sabayon and make it with white wine. We have made it with a variety of other dessert wines, but our favorite is orange muscat, or Essensia, made by our friend and dessert lover Andy Quady.
Ingredients
1 1⅔ cups 14 ½ <
Method
Whisk all the ingredients except the cream together and strain into a mixing bowl. Set the bowl over a pan of simmering water and whisk constantly until the mixture is light and fluffy and forms a slowly dissolving ribbon on the mixture when the whisk is lifted. Spoon the zabaglione into bowls or goblets and serve warm. Or refrigerate until cold, beat the cream to stiff peaks, and fold into the
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