Mango Zabaglione (Warm Italian Custard) | How to make Mango Zabaglione (Warm Italian Custard)

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By Trisha Rudra
Created on 1st Jun 2016
  • Mango Zabaglione (Warm Italian Custard), How to make Mango Zabaglione (Warm Italian Custard)
Mango Zabaglione (Warm Italian Custard)by Trisha Rudra
  • Mango Zabaglione (Warm Italian Custard) | How to make Mango Zabaglione (Warm Italian Custard) (8 likes)

  • 1 review
    Rate It!
  • By Trisha Rudra
    Created on 1st Jun 2016

About Mango Zabaglione (Warm Italian Custard)

Zabaglione or Zabaione is essentially an Italian custard, served warm over fresh fruits. Often known by its French translation, Sabayon, this Italian recipe has been commonly used in northern and central provinces Italy for centuries, and today, there are numerous versions of zabaglione.

Mango Zabaglione (Warm Italian Custard) is a popular aromatic and delicious dish. You can try making this amazing Mango Zabaglione (Warm Italian Custard) in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Mango Zabaglione (Warm Italian Custard) by Trisha Rudra has detailed steps with pictures so you can easily learn how to cook Mango Zabaglione (Warm Italian Custard) at home without any difficulty. Mango Zabaglione (Warm Italian Custard) is enjoyed by everyone and can be served on special occasions. The flavours of the Mango Zabaglione (Warm Italian Custard) would satiate your taste buds. You must try making Mango Zabaglione (Warm Italian Custard) this weekend. Share your Mango Zabaglione (Warm Italian Custard) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Trisha Rudra for inputs. In case you have any queries for Mango Zabaglione (Warm Italian Custard) you can comment on the recipe page to connect with the Trisha Rudra. You can also rate the Mango Zabaglione (Warm Italian Custard) and give feedback.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
Mango Zabaglione (Warm Italian Custard)

Ingredients to make Mango Zabaglione (Warm Italian Custard)

  • Egg Yolks – 4
  • White sugar – 10 gm for each egg yolk/1 tbsp, i.e 40 gm or 4 tbsp
  • Marsala or Prosecco – 4 tbsp (I replaced this with 3 tbsp of hot espresso)
  • A splash of dark rum
  • Mango pulp as per choice
  • Orange jelly as desired
  • Orange segments of 1 to 2 oranges

How to make Mango Zabaglione (Warm Italian Custard)

  1. Prepare a bain-marie; in a large heat-proof bowl, add the egg yolks and sugar.
  2. Set the water on boil, and then turn down heat to let it simmer gently.
  3. Use a whisk, either handheld or electric and start whipping the egg yolks and sugar until it’s almost double in volume (might take up to 8 minutes).
  4. Add the marsala or prosecco, or in my case, the espresso.
  5. Also add the mango pulp here, ensure no lumps remain.
  6. Let the mixture thicken (say another 2 to 3 minutes), and take it off the heat. The eggs continue to cook in the residual heat, so do not overcook them.
  7. Lastly, add the splash of rum, give it a light whisk with a spoon.
  8. Prepare serving glasses with orange segments, jelly and then, when the custard is still warm, but not boiling hot, pour over the fruit and jelly, and serve with biscotti, or plain.
My Tip: You can skip the espresso and replace with Marsala or any sweet wine.

Reviews for Mango Zabaglione (Warm Italian Custard) (1)

Deviyani Srivastavaa year ago
Lovely!
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