How to prepare a perfect eggnog for you Super Bowl Sunday! Here is a simple, delicious Zabaione recipe with some tips from a great chef… from Emilia Romagna!
Ingredients for the perfect zabaione
- 4 egg yolks
- 100 grams of sugar
- 50 grams of fresh cream
- 100 grams of Albana wine or any kind of Marsala/raisin wine you like
- Canned fruit or lingue di gatto biscuits (cat’s tongue)
How to make a perfect eggnog
In a large bowl put egg yolks and sugar. Whisk until it becomes creamy soft and pale. Pour inside the Albana wine and put on the fire in a double boiler: keep whisking the mixture gently, stirring continuously from top to bottom and be careful not to form crusts at the edges. When the zabaione has reached the right consistency, remove from heat and put the bowl in icy water. Aside whip the cream and then pour the eggnog in the cream, stirring slowly from top to bottom again, to amalgamate the two compounds perfectly. Cover and refrigerate for 3-4 hours before serving with canned fruits or simply, but by no means the result will be less tasty, with cat’s tongues biscuits.
Recipe courtesy of Osteria del Vicolo Nuovo