It s the ultimate no bake dessert. Step 2 set bowl over a pan of barely simmering water. All you need is a pot of boiling water and a whisk to pull it off and it s ready in less than ten minutes. Whisk yolks and sugar in a medium glass bowl until creamy about 5 minutes. If you want to duplicate cesare s paiolo which is a pot with a rounded bottom use a copper or stainless steel bowl holding.
Create the warm custard of beaten egg yolks sugar and marsala wine using this zabaglione pot made of unlined copper which helps stabilize the custard s foamy consistency and provides superb temperature control. Whisk constantly until mixture has tripled in volume and falls heavily from the whisk about 6 10 minutes. Unlined 1 2mm gauge copper for superior heat conductivity and temperature control. Occasionally also called zabaione in italian and known as sabayon in french the sauce is made by whisking egg yolks and sugar together until thick pale yellow and creamy then adding marsala wine and whisking still more over a barely simmering pot of water until the mixture is light frothy and at least doubled in volume. I like to add a tiny pinch of salt to enhance the flavor.
The copper of the zabaglione pot is the ideal material because it is extraordinarily responsive to heat distributing the heat at once and cooling rapidly when the pot is removed from the source. Step 1 in top of a double boiler over simmering water mix together egg yolks and sugar until sugar has dissolved. Set the bowl over a pot of simmering water do not allow bottom of bowl to touch water. The recipe can be doubled to serve a crowd and modified slightly to play with the flavors. The making of zabaglione an italian custard sauce fabled for its restorative powers.
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Check out our zabaglione pot selection for the very best in unique or custom handmade pieces from our shops. Zabaglione is one of italy s classic desserts. The copper of the zabaglione pot is the ideal material because it is extraordinarily responsive to heat distributing the heat at once and cooling rapidly when the pot is removed from the source. Create the warm custard of beaten egg yolks sugar and marsala wine using this zabaglione pot made of unlined copper which helps stabilize the custard s foamy consistency and provides superb temperature control. It s the ultimate no bake dessert.
