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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.
Lovely!
Prepare a bain-marie; in a large heat-proof bowl, add the egg yolks and sugar.
Set the water on boil, and then turn down heat to let it simmer gently.
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).
Add the marsala or prosecco, or in my case, the espresso.
Also add the mango pulp here, ensure no lumps remain.
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.
Lastly, add the splash of rum, give it a light whisk with a spoon.
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.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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