Wine ‘n dine: Zabaglione with champagne

Today it’s time for the recipe from one of my favourite desserts… zabaglione (also know as sabayon actually). I prefer to eat zabaglione with red fruit/forest fruit and a scoop of vanilla ice. The heat of the zabaglione makes the icecream melt and it’s actually just heaven in your mouth 🙂

zabaglione with champagne, icecream and red fruit (inspired by a recipe from jeroen meus)

Ingredients (for 4)

5 egg yolks (keep half an eggshell to measure the rest of the ingredients!), 3 half eggshells of fine white sugar, 1 half eggshell of vanilla sugar, 3 half eggshells of champagne, 4 scoops of vanilla icecream, red fruit (raspberries, strawberries, red berries, blueberries, blackberries,… pick what’s on offer and what you like!)

How to make?

  1. Putt all ingredients in a pan. Don’t put on the fire just yet, but whisk the cold mixture by hand.
  2. Slowly heat up the mixture whilst stirring firmly and continuously until the mixture is frothy.
  3. A tip: you can whisk the mixture together by hand when cold. Once you heat up the mixture, you can use an electric mixer as this is heavy work!
  4. Put some red fruit in a glass, put on a scoop of icecream and 1/4 of the frothy zabaglione.
  5. Enjoy this heavenly dessert!

I hope I have given you some cooking inspiration! Bon appétit…

Love, Kathleen

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