Zabaglione Italian Dessert Gennaro Contaldo
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Date: 2020-05-11
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Comments and reviews: 9
Vicky
do forgive me to bump in like this but the original Zabaglione is made with Marsala as I remember being in the south of Italy! I further do sort of like the recipe yet I honestly don't want it with limoncello or Limoncino or let's just say it differently and keep it up to just almost the most prefered liquor from the zeste of St. Teresa lemons aka Sorrono etcetera, I doubt that Marsala vs Limoncello are similar in taste as its (obviously) a distinctive flavour in both of them, Marsala is a sweeter wine, sort of fruity and limoncello speaks for itself ofcourse lemony. I'm also surprised you did not whisk the eggyolks on a regular heat but used the pan, as if you're totally not in to making it and if I can make a suggestion in what I have seen and how I make it which even goes easier? Simply turn on the stove on the lowest heat while you stir it up indeed, 2. no limoncello but marsala, 3. caramelize the finishing touch with just a simple lighter on the top and instead of cookies ( all that sugar: s ) add either some fresh grapes or some red fruit, personally my suggestion is to go for something more sour like a kiwi or lemonzest but sure not orange, just my 2 cents here and despite the fact its not the tradional recipe I'm sure it can taste very nice, especially with some good company ANDDD the combo of a GOOD limoncello (yellow, not more white as noticed the ouzo reaction; -) )
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do forgive me to bump in like this but the original Zabaglione is made with Marsala as I remember being in the south of Italy! I further do sort of like the recipe yet I honestly don't want it with limoncello or Limoncino or let's just say it differently and keep it up to just almost the most prefered liquor from the zeste of St. Teresa lemons aka Sorrono etcetera, I doubt that Marsala vs Limoncello are similar in taste as its (obviously) a distinctive flavour in both of them, Marsala is a sweeter wine, sort of fruity and limoncello speaks for itself ofcourse lemony. I'm also surprised you did not whisk the eggyolks on a regular heat but used the pan, as if you're totally not in to making it and if I can make a suggestion in what I have seen and how I make it which even goes easier? Simply turn on the stove on the lowest heat while you stir it up indeed, 2. no limoncello but marsala, 3. caramelize the finishing touch with just a simple lighter on the top and instead of cookies ( all that sugar: s ) add either some fresh grapes or some red fruit, personally my suggestion is to go for something more sour like a kiwi or lemonzest but sure not orange, just my 2 cents here and despite the fact its not the tradional recipe I'm sure it can taste very nice, especially with some good company ANDDD the combo of a GOOD limoncello (yellow, not more white as noticed the ouzo reaction; -) )
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Barbara
When I was a kid from time to time my mum made it for me. As this is supposed to be a very energizing stuff she mostly made it in the morning. Instead of alcohol (she would normally use Marsala) she added coffee. I also remember she was able to make it fluffy by only beating and stirring and not putting it on boiling water. It's easy but requires strong arms. Give it a try! :-) Barbara
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When I was a kid from time to time my mum made it for me. As this is supposed to be a very energizing stuff she mostly made it in the morning. Instead of alcohol (she would normally use Marsala) she added coffee. I also remember she was able to make it fluffy by only beating and stirring and not putting it on boiling water. It's easy but requires strong arms. Give it a try! :-) Barbara
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StavroGavro
I've modified this one a little bit. I did the Zabaglione the way Gennaro showed in this video, but I prepared some fluffy egg white creme (with sugar syrop and little bit of lemon juicy) and served it in layers (creme zabaglione creme zabaglione creme and topped it with a layer of liquid fruit jam. Its kind of a pervert mix, but goddamn that was delicious.
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I've modified this one a little bit. I did the Zabaglione the way Gennaro showed in this video, but I prepared some fluffy egg white creme (with sugar syrop and little bit of lemon juicy) and served it in layers (creme zabaglione creme zabaglione creme and topped it with a layer of liquid fruit jam. Its kind of a pervert mix, but goddamn that was delicious.
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Ih8stupidhumans
Most people use the double broiler method shown here. In a restaurant, you won't have time for this. I used to make Zab with a large SS bowl and a long, large wisk. You must work quickly and keep the mixture moving the whole time and fast. Using this method I was able to make a 4 serving of Zab in under 5 minutes. Try it sometime you chefs.
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Most people use the double broiler method shown here. In a restaurant, you won't have time for this. I used to make Zab with a large SS bowl and a long, large wisk. You must work quickly and keep the mixture moving the whole time and fast. Using this method I was able to make a 4 serving of Zab in under 5 minutes. Try it sometime you chefs.
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Bonnie
Gennaro you have clearly spent lots of time with Jamie Oliver. your accent is half his and half yours. I have never seen anyone prepare a dessert in their lap whilst sitting next to the gas cooker. you are priceless. and obviously enjoy sharing your talents with creating superior cuisine. you do brighten the day! thank you!
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Gennaro you have clearly spent lots of time with Jamie Oliver. your accent is half his and half yours. I have never seen anyone prepare a dessert in their lap whilst sitting next to the gas cooker. you are priceless. and obviously enjoy sharing your talents with creating superior cuisine. you do brighten the day! thank you!
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pugggs
They said they can't get their hands on alcohol, they didn't say they had kids or were an alcoholic. Go get limoncello and make it right. If you're an alcoholic, make something else. Replacing limoncello with something else (lemon juice) will not produce the same results. Limoncello is NOT lemon juice.
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They said they can't get their hands on alcohol, they didn't say they had kids or were an alcoholic. Go get limoncello and make it right. If you're an alcoholic, make something else. Replacing limoncello with something else (lemon juice) will not produce the same results. Limoncello is NOT lemon juice.
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Gianni
How useless this man is. God knows why they let you cook and Speak. Zabaione is not with a limoncello but Marsala, also the only biscuit suitable for the Zabaione is Marsala Wine and NOTHING ELSE. Not to mention your Pupil. so to call Chef Jamie Oliver. You should be in Prison not in Television
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How useless this man is. God knows why they let you cook and Speak. Zabaione is not with a limoncello but Marsala, also the only biscuit suitable for the Zabaione is Marsala Wine and NOTHING ELSE. Not to mention your Pupil. so to call Chef Jamie Oliver. You should be in Prison not in Television
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Julian
THAT is cooking for me: emotion, knowledge, passion, science, good products, humor: LOVE! thank you so much, I enjoed both refreshing my knowledge for making the perfect Zabaglione (am going to do tonight) and also watching and listening to you, vero maestro d'al cuore de la cuccina italiana.
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THAT is cooking for me: emotion, knowledge, passion, science, good products, humor: LOVE! thank you so much, I enjoed both refreshing my knowledge for making the perfect Zabaglione (am going to do tonight) and also watching and listening to you, vero maestro d'al cuore de la cuccina italiana.
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Sturgeon
I just made this. It was delicious and making it was pretty straightforward, but the most difficult part, which is not completely shown in this video, is the whisking! You have to whisk like mad to keep the eggs from scrambling and the mixture from breaking. My arm feels like falling off.
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I just made this. It was delicious and making it was pretty straightforward, but the most difficult part, which is not completely shown in this video, is the whisking! You have to whisk like mad to keep the eggs from scrambling and the mixture from breaking. My arm feels like falling off.
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