Zabaglione is generally served warm, this one is not. All you need to do is follow the exact same recipe for the Zabaglione but instead of adding marsala you add 1 cup of full-bodied red wine. Marcella suggested a Barolo but the ones I had in my wine cellar were all over $ 100 so I couldn't quite bring myself around to that - instead I used a wonderful Barbaresco.
Normally zabaglione is made in a copper pot. Marcella suggests using a double boiler for those of us who aren't used to controlling this delicate cooking process. Then there are those of us who don't even own a double boiler (have you noticed how rare it is to find a decent set of cookware that includes a double boiler? It is as if the manufacturers are conspiring to ensure that certain cooking procedures die out in our era of speed, simplicity, and pre-fab food - porca miseria) .
Anyway, I digress. This was not meant as a rant about Calphalon. Back to the task at hand.
Not having a copper pot nor a double boiler I used the same technique as Sandi - a metal bowl over a pot of gently boiling water. It wasn't ideal to be sure, but it worked.
We really enjoyed this dessert and I'll be making it again. The wine infused the custard-like froth with a wonderful and most-welcome flavour. I can see why Italians often serve zabaglione as a strength-building tonic for someone suffering from a cold or other ailment. A bowl of this would sure as hell perk me up right away!
Comments (1)
I have made zabaglione for demonstrations on the road, and have usually had to improvise the equipment. A bowl over simmering water will do as well as anything, save for the roundbottomed unlined copper pot that really makes a difference.
I congratulate you on your $100. Barolo cellar. If you are using Barbaresco instead, you are using sapphires instead of rubies. That's pretty good.
Posted by Marcella Hazan | April 30, 2011 11:04 PM
Posted on April 30, 2011 23:04