Popular on Food52
9 Comments
Erma D.
August 24, 2019
I used to make sabayon sauce with Grand Marnier and orange zest. Served it over a wine glass full of fresh mixed berries.
dione
May 7, 2017
My mother was born in Northern Italy and I was taught us to make zabaglione using the eggshell as well!!! We use Sweet Vermouth or Marsala.
Connor B.
November 15, 2016
Very excited for the eggshell to be the new standard unit of measure—easier clean up for everyone.
Merrill S.
November 15, 2016
Hear, hear to a zabaglione craze!
LadyR
December 31, 2020
Speaking of fruit, I keep a large jar of fresh black mission figs in the refrigerator, marinating in Asbach Uralt brandy (they keep for ages). The natural fig jus causes the cognac to congeal just slightly, making an amazing addition for various sauces, soups, fruits... what have you.
If a dessert is absolutely necessary, make it a light Orange Cranberry Sauce or fig panna cotta that could be made a day before and dressed at the table, or make a figgy zabaglione served in a wide-mouth martini glass topped with a brandy marinated fig and a drizzle of the cognac figgy jus.
Compliments of manuscript:
© Lady Ralston's Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles
If a dessert is absolutely necessary, make it a light Orange Cranberry Sauce or fig panna cotta that could be made a day before and dressed at the table, or make a figgy zabaglione served in a wide-mouth martini glass topped with a brandy marinated fig and a drizzle of the cognac figgy jus.
Compliments of manuscript:
© Lady Ralston's Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles
PHIL
November 15, 2016
It's always a crowd pleaser at my house, and yes amysarah, with Marsala. Takes fruit to the next level,
amysarah
November 15, 2016
Glad to see this - I love sabayon. I have the copper bowl my mother bought in Paris specifically to make it (though she usually did the Italian version, with Marsala.)
In fact, years ago in a comment on some thread here, I wondered why it never became an "it" dessert like creme brulee, molten chocolate cake, tiramisu...maybe this piece will finally kick off that zabaglione craze I've been waiting for!
In fact, years ago in a comment on some thread here, I wondered why it never became an "it" dessert like creme brulee, molten chocolate cake, tiramisu...maybe this piece will finally kick off that zabaglione craze I've been waiting for!
Join The Conversation