
	Where results make sense

Topic: Zabaglione

Related Topics

Tiramisu

Cannolo siciliano

Marsala wine

Soup with risotto

Panini (sandwich)

Panettone

Cassata siciliana

Pizzelle

Ice cream

Macaroni

Oregano

Gelato

Dessert

Soup alla Lombarda

Spaghetti

In the News (Sat 14 Nov 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Zabaglione - Wikipedia, the free encyclopedia
		Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs.
		Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, zabaione, or zabajone.
		Classical zabaglione uses raw egg yolks but today many may prefer to prepare it in a bain-marie.
	en.wikipedia.org /wiki/Zabaglione (167 words)

	Zabaglione and summer fruits: A perfect match
		Zabaglione, or sabayon as it is known in France, is a simple yet delicate sauce of foamed egg yolks, sugar and wine that goes wonderfully with with fresh fruit.
		Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon.
		Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar and wine.
	seattlepi.nwsource.com /food/133746_zabaglione.html (626 words)

	Zabaglione (Site not responding. Last check: 2007-10-07)
		Zabaglione is a foamy egg yolk sauce very much like a pourable custard sauce.
		In Venice, where Zabaglione is called "Zabaio", the sauce is a sweetened dessert one whose ingredients are traditionally measured in eggshells.
		Zabaglione is the current way to spell it outside of Italy, though in Italy "Zabaione" is the spelling that has won out.
	www.practicallyedible.com /edible.nsf/pages/ed.2828 (1129 words)

	RECIPE for cooking Zabaglione, a classic Italian dessert (Site not responding. Last check: 2007-10-07)
		Zabaglione is a classic Italian dessert - a thin but rich, eggy custard flavored with sweet wine.
		Serve zabaglione over a slice of plain cake or ladyfingers or in a wine goblet with fresh berries such as flberries, raspberries or even strawberries.
		The Zabaglione is cooked over simmering water in a double boiler.
	www.fabulousfoods.com /recipes/dessert/puddings/zabaglione.html (238 words)

	IstriaNet.org - Ostaria Istriana - Zabaglione
		Zabaglione is cooked when it stands in soft peaks.
		When the zabaglione is done, remove the bowl from the heat and continue beating until cool.
		Sabayon or zabaglione as it's known in Italy, is a dessert custard that combines egg yolk and sugar with a fortified wine or spirit.
	www.istrianet.org /istria/gastronomy/osteria/zabaglione.htm (1251 words)

	Sunset: Western zabaglione in minutes … garlic like candy, greens with a fresh bite - includes recipe and related ... (Site not responding. Last check: 2007-10-07)
		Zabaglione is unquestionably Italian, and it was immigrant Italian chefs who firmly established this dessert in the cuisine of San Francisco's flamboyant early days.
		As soon as the zabaglione is ready, it must be poured into waiting glasses; leave it too long on the heat and the foam collapses into scrambled yolks.
		The French adopted zabaglione as sabayon; the Austrians and Germans have whole-egg chaudeau for sipping.
	www.findarticles.com /p/articles/mi_m1216/is_n2_v192/ai_15143386 (1529 words)

	Zabaglione with Fresh Berries, Fresh Berry Recipe
		Zabaglione [zah-bahl-YOH-nay], is a famous Italian dessert that is usually served with sliced fresh fruit or berries.
		Zabaglione can be made ahead and stored, covered, in the refrigerator for several days.
		Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.
	www.whatscookingamerica.net /Fruit/ZabaglioneBerries.htm (374 words)

	Sunset: Italian froth - warm zabaglione over meringue clouds. Cooled zabaglione in a meringue torte - recipes (Site not responding. Last check: 2007-10-07)
		The frothy pudding Italians call zabaglione is made with egg yolks, wine, and sugar, whipped over heat until thick and airy, then usually served at once.
		In the first recipe, warm zabaglione is poured over soft clouds of poached meringue that float in berry puree.
		In a round-bottomed zabaglione pan (or in the top of a double boiler), beat together 6 large egg yolks, 2 tablespoons sugar, and 1/3 cup dry or sweet marsala or sherry.
	www.findarticles.com /p/articles/mi_m1216/is_v176/ai_4151656 (727 words)

	Zabaglione - Italian desserts - Food and Drink - Shopping - Virgin.net (Site not responding. Last check: 2007-10-07)
		A simple Italian dessert, zabaglione is made of egg yolks, sugar and Marsala wine.
		Similar to eggnog, it is usually served in glasses either hot or cold, and eaten with a spoon.
		Zabaglione should be served in glasses or on individual dishes.
	www.virgin.net /shopping/fooddrink/dessertrecipes/zabaglione.html (285 words)

	zabaglione
		Zabaglione (the French have adopted the word âsabajonâ), is a very easy custard originally from Venice.
		Zabaglione can be served as a dessert by itself, can be decorated with whipped cream or chocolate shavings, can be accompanied by cookies.
		Zabaglione was originally prepared with raw egg yolks.
	www.annamariavolpi.com /zabaglione.html (224 words)

	zabaglione
		Zabaglione is usually served warm, either spooned into glasses on its own, or over sliced fruit, or with plain cakes.
		Zabaglione is ready when it stands in soft peaks.
		Then, dissolve the softened gelatin in the boiling water and add it to the softened zabaglione, stirring slowly. Allow to cool to room temperature.
	www.mangiabenepasta.com /zabaglione.html (204 words)

	Il tiramisù allo zabaglione
		In secondo luogo, avendo come base la crema di zabaglione, non utilizza gli albumi montati a neve.
		Preparo uno zabaione montando bene 4 tuorli con 100 gr di zucchero.
		Ricopro quindi il tutto con crema allo zabaglione, livello e metto a rassodare in frigo (meglio tutta la notte).
	www.gennarino.org /tiramisu.htm (223 words)

	Zabaglione (Site not responding. Last check: 2007-10-07)
		Zabaglione (zah bah yon eh) is a famous dessert from Italy made quickly and simply with eggs, Marsala wine and sugar.
		Because it was an Italian restaurant (they always have a great sense of style don't they?) all of the waiters were beautiful - - they looked like the young Tony Curtis (who I think has got to be the poster child for handsome Italian!).
		I was so taken by the whole zabaglione experience that night in the restaurant that I was done at that point!
	www.travellady.com /Issues/February05/1226Zabaglione.htm (765 words)

	Eleanora's Kitchen - Chocolate Zabaglione
		It was fast, tasty and seemed to have everything going for it: espresso provided a jolt of caffeine, sugar gave a quick energy boost, egg yolks provided nourishment, and the Marsala added flavor.
		Mom's zabaglione was always flavored with espresso, but I also like to make it with chocolate, orange zest, and a hint of Pergone liqueur.
		You can enjoy zabaglione warm and frothy just after it's made or you can make it up to one day ahead and serve it chilled.
	www.eleanoraskitchen.com /recipes/choczab.html (272 words)

	Great Chefs Recipes (Site not responding. Last check: 2007-10-07)
		Soft zabaglione covers strawberries sautéed in sugar and wine; a brittle sugar crust covers the tops.
		He also has an interesting way of measuring the wine and sugar for the zabaglione — he saves half of one of the egg shells as a quick measuring spoon.
		The zabaglione may also be made more quickly over low, direct heat, moving the pan on and off the heat continually as it cooks to keep it from becoming too hot; if it becomes too hot, the eggs will scramble.
	www.greatchefs.com /cities%20dessert%20zabaglione%20strawberries_with_zabaglione.htm (389 words)

	Zabaglione with Fresh Straberries
		Zabaglione is an Italian dessert custard made by whisking together egg yolks, wine (traditionally MARSALA) and sugar.
		This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard.
		For a cold version, whisk 1 cup of heavy cream to medium peeks and fold into Zabaglione after mixture is cooled over an ice bath.
	www.thefamilykitchen.com /rw030203.htm (666 words)

	history of tiramisu
		The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisuâ.
		It is the coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the âRepubblica Serenissimaâ (The Most Serene Republic) of Venice.
		Zabaglione was prepared in those times with sweet Cyprus wine.
	www.annamariavolpi.com /page38.html (783 words)

	Cooks Recipes \| Zabaglione Recipe
		Zabaglione is classic Italian wine custard, served warm or cold in wine glasses or dessert bowls.
		Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, not boiling.
		Set the top of the double boiler or the heatproof bowl over the simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least 7 minutes.
	www.cooksrecipes.com /dessert/zabaglione-recipe.html (133 words)

	Tiramisu and Zabaglione: Two Classic Italian Desserts
		While traditional Tiramisu calls for raw egg yolks, I substituted Zabaglione, another classic Italian dessert that is an egg custard flavored with sweet wine for this version.
		The flavor is out of this world, with the dessert wine in the Zabaglione giving the Tiramisu even more depth.
		Of course, you also serve just the Zabaglione on its own over a slice of plain cake or ladyfingers or even with fresh berries.
	www.gardenguides.com /recipes/articles/tiramisu.htm (483 words)

	Oranges With Sweet Basil Zabaglione (Site not responding. Last check: 2007-10-07)
		In a medium bowl combine the egg yolks, sugar, wine and reserved orange zest.
		Place over a saucepan of simmering water and whisk until the zabaglione is frothy, thick, and doubled in volume, about 5 minutes.
		Divide among 3 dessert dishes and spoon a heaping tablespoon of zabaglione over each one.
	www.italian-recipes.info /desserts/oranges-with-sweet-basil-zabaglione.htm (116 words)

	Ricette - Bavarese Speziata Con Salsa Zabaglione (Site not responding. Last check: 2007-10-07)
		Inumidite con l'olio di mandorle uno stampo da bavarese, versatevi il composto e mettete in frigo per 12 ore. Preparate lo zabaglione: portate a ebollizione il vin santo, scioglietevi lo zafferano, e versate il miscuglio in un recipiente in cui avrete sbattuto i tuorli con lo zucchero e un pizzico di sale.
		Mettete il recipiente a bagnomaria e lasciate sul fuoco fino a quando lo zabaglione è denso e gonfio.
		Sformate la bavarese su un piatto, versatevi intorno lo zabaglione tiepido e decorate con i pistilli di zafferano.
	www.aiutooo.it /printout2324.html (159 words)

	ZABAGLIONE (Site not responding. Last check: 2007-10-07)
		Zabaglione (sprich: Sabajone; in Frankreich auch als Sabayon, im deutschen Sprachraum auch als Zabaione bekannt) ist eine der bekanntesten Nachspeisen der Italienischen Küche.
		Anschließend wird Marsala, der mit etwas Rum und eventuell Zimt aromatisiert wurde, dazugegeben und die Mischung im Wasserbad schaumig geschlagen.
		Serviert wird die Zabaglione meist in einem mit Zucker bestäubten Glas (Pokal) und mit Bisquits als Beilage.
	www.toonorama.com /encyclopedia/Z/Zabaglione (152 words)

	Zabaglione (Site not responding. Last check: 2007-10-07)
		NOTES : Marsala wine, a dark, sweet wine with a taste reminiscent of burnt sugar, is traditional for this classic dessert.
		Making zabaglione requires nothing more complicated than patience and a strong arm; the sauce acquires its distinctive frothiness from sustained whisking.
		Be careful not to let the mixture come to a boil as you cook it.
	www.dpf1.co.uk /recipes/z/zabaglione.htm (184 words)

	Perona Farms' Chef Kirk Avondiglio:: Hot Zabaglione with Fresh Assorted Berries recipe on StarChefs (Site not responding. Last check: 2007-10-07)
		Quickly remove the zabaglione from the copper bowl and place it into a new bowl.
		Fill six dessert glass with the assorted berries and then poor the zabaglione over them until they are covered thoroughly.
		Fill the bowls with the berries and zabaglione and then brown the zabaglione in the broiler or with a blow torch.
	www.starchefs.com /PeronaFarms/zabaglione.html (153 words)

	Zabaglione - Sabayon (Site not responding. Last check: 2007-10-07)
		Plaats de kom in het bain-marie en blijf kloppen tot de zabaglione klaar is. Het mengsel wordt eerst dikker en zeer schuimig.
		Op enig moment wordt de zabaglione ineens dik als vla, maar dan veel luchtiger.
		Dit is het moment om de kom uit het bain-marie te nemen en de coupes vol te lepelen.
	www.eloquo.nl /Recept/Zabaglione.htm (267 words)

	Hazelnut Zabaglione Roulade Recipe - Diet Recipes To-Go
		Zabaglione Cream: In a stainless steel bowl, whisk the egg yolk, Splenda
		Diet Hazelnut Zabaglione Roulade Recipe brought to you by Diet Recipes To-Go This recipe is certainly silly.
		Hazelnut Zabaglione Roulade Recipe, one of many healthy recipes brought to you by Diet Recipes To-Go "A good cook is the peculiar gift of the gods.
	www.diet.recipes-to-go.com /Hazelnut_Zabaglione_Roulade.htm (400 words)

	Recipes - Zabaglione with Strawberries Recipe at Cooking.com
		Here we serve the zabaglione hot when it's just made, but if you want to prepare the dish ahead of time, mix the zabaglione with whipped cream and refrigerate it as described in the first variation below.
		For a zabaglione that will last up to six hours in the refrigerator, add whipped cream.
		When the zabaglione is done, remove the bowl from the heat and continue beating until it's cool.
	www.cooking.com /recipes/static/recipe2196.htm (337 words)

	Recipes - Zabaglione Recipe at Cooking.com
		The final zabaglione should be like an airy pudding.
		Whisk the zabaglione over a bowl of ice to cool, then set aside.
		Fold the whipped cream into the cool zabaglione and refrigerate for 1 to 2 hours.
	www.cooking.com /recipes/static/recipe3835.htm (254 words)

	Recipes : Asparagus Soup with Parmigiano Zabaglione : Food Network
		Chef's Notes: The keys to achieving a brilliant green color for this soup are blending the barely cooked asparagus with fresh spinach leaves, adding a bit of vitamin C for its antioxidant effects, and cooling the soup as quickly as possible.
		Add the whipped cream to the zabaglione up to 8 hours ahead, but no longer, or it will deflate and not float as beautifully on top.
		To make the zabaglione, bring 2 inches of water to a simmer in a large saucepan.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_31603,00.html (526 words)

Try your search on: Qwika (all wikis)