I love cooking with my kids. I find it to be a great way to spend time with them and teach them about food. One of the recipes that my son loves is zabaglione, which he calls whipped cream because of its consistency. This Whipped Cream Zabaglione recipe is an old Italian dessert that was traditionally made by whisking egg yolks, sugar, and Marsala wine together over heat until they thicken. It’s considered a custard-based confectionery dish in Italy but has been adapted into many desserts here in America-including this one! You can serve these as individual portions or spooned over ice cream for a delicious treat your family will love!
prep: 10 mins, cook: 25 mins, additional: 10 mins, total: 45 mins, Servings: 6 Yield: 3 cups
1 cup heavy cream, whipped to stiff peaks
½ cup Marsala wine
7 egg yolks
⅓ cup white sugar
Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
Per Serving: 274 calories; protein 3.9g; carbohydrates 15.7g; fat 19.8g; cholesterol 293.3mg; sodium 26.2mg.