Zabaglione, zabaglione gelato with savoiardi biscuits

Zabaglione, zabaglione gelato with savoiardi biscuits

Gelato allo zabaglione con biscotti savoiardi

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PIDAPIPÓ

This is a really simple recipe and it works well in winter because it’s so heavy and rich. It’s based on a traditional Italian dessert and while there are only three key ingredients, the technique behind it can be a bit difficult. You don’t want to cook zabaglione too long because you’ll scramble the eggs but you have to heat it enough so that you’ve cooked the eggs to the proper thick and creamy consistency. You can serve the sauce cold but it’s better if you serve it while it’s still warm. Hot sauce, cold gelato, crunchy biscuits – it has it all!

Ingredients

Quantity Ingredient
4 savoiardi biscuits
400g see method for ingredients

Zabaglione sauce

Quantity Ingredient
240g marsala
180g egg yolk
180g caster sugar

Method

  1. To make the zabaglione sauce, add all the ingredients to a heatproof bowl set over a saucepan of lightly simmering water. Whisk continuously until the mixture is foamy and thick enough to coat the back of a spoon (be careful not to overcook it – you don’t want scrambled egg here!).
  2. To assemble, crumble up the savoiardi biscuits and divide among bowls. Top each with a scoop of zabaglione gelato and pour the warm zabaglione sauce around the outside of the bowls. Serve.
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