My friend Rosemary (Hi Rosemary) and I went to see Julie&Julia opening weekend. Other than the very rude older lady that stole my seat, which had my purse in it when I went to the restroom, it was great.
The movie was very good. For me the parts about Julia Child were the most interesting and I wish there had been more of them.
Anyway, after the show we dined at the Olive Garden. For dessert I had the zabaglione with fresh berries and mixed berry sorbet. It was delicious, very light and refreshing. I knew I had to recreate this at home.
Well that was easier said than done. While I did make a good zabaglione, it didn't quite taste like the Olive Gardens. I don't know if the Olive Gardens was made with alcohol or not. Zabaglione is an easy recipe, basically a ratio 1:1:2 of egg yolks, sugar and Marsala wine. There are variations with cream, vanilla and a few other things out there, but the basic recipe is just, egg, sugar and Marsala. It can be eaten warm as a custard, topped with some berries or cold as a topping for berries.
The zabaglione came together very easy and turned out great. I did have a problem with the taste but it was due to my personal dislikes. I don't like the taste of alcohol. I have cooked with Marsala before and haven't had a problem with it, but since this really doesn't come to a boil or even a simmer, there was a greater alcohol taste that I liked. I ended up whipping 3/4 cup of cream and folding it in. That diluted the taste and once eaten with the berries, it was just fine.
This was a great dessert that I'll be whipping up again.
Check out more great recipes for Tempt my Tummy Tuesday at Blessed with Grace.
4 egg yolks
4 tbls. sugar
8 tbls. sweet marsala wine
Place all ingredients in a heat proof bowl and whisk together. Place bowl over a pan with about 3" of water in the bottom, the water should not be touching the bottom of the bowl. Bring water to a heavy simmer while whisking the egg mixture. Whisk egg mixture until it thickens and becomes lighter in color and about triples in size.
When done remove from heat and either pour in bowls and top with a few berries or chill and use as a topping for berries.
If you would like a more mousse like consistency, whip 3/4 to 1 cup cream until it will hold a stiff peak and fold into chilled zabaglione. If you just want to lighten the taste of the zabaglione but don't want it mousse-like, just beat the cream to a soft-medium peak.