Michelle's delicious zabaione, inspired by Rome's Felice Trattoria and according to Gambero Rosso voted 6th best tiramisu in Italy! But it's not a tiramisu. It's really important to do it with Italian eggs that have the same yolk color as the Blogger logo.
Zabaione
2 egg yolks
2 tbsp fine caster sugar
vanilla extract
1/3 cup double cream
langues du chats - crumbled
top quality espresso
chocolate sauce
85% dark chocolate - 1/2 bar broken
double cream
- whisk egg yolks, sugar and vanilla extract over simmering water until double in size, up to 15 minutes (don't stop and don't let it boil)
- remove from heat and continue to whisk in a bowl of ice water or sink filled with a bit of cold water, until it cools off
- whisk double cream to soft peaks
- fold into zabaione
- to assemble, in a wine or martini glass, break up 1/2-1 langue du chat and pour in some espresso that has cooled to room temperature (do not soak or biscuits will disintegrate); fill each glass with zabaione mixture and cover with cling film
- place in fridge to set at least an hour
- for chocolate sauce, melt chocolate pieces and double cream (not much) in a double boiler until it becomes a sauce; set aside until cools to room temperature
- right before serving, drizzle a bit of chocolate sauce on top of each and serve
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