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Zabaglione con crema e frutti di bosco
Zabaglione with Cream and Mixed Berries
Christmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di bosco – fruits of the forest, or as we say, mixed berries – often raspberries and blackberries – are a wonderful flavor combination, and oh so beautiful to behold. A big glass bowl of mixed berries looks like a collection of jewels to me, and there is no better way to serve them than topped with Zabaglione con crema.
Zabaglione (zabaione, or to the French sabayon) is a luscious blend of egg yolks, sugar and liquor, traditionally Marsala wine. The yolks, sugar and wine are whisked vigorously over a double boiler until thoroughly cooked, and tripled in volume, with no trace of raw egg yolk taste. Once cooked, it can be served as is or combined with whipped cream to make a most ethereal dessert a friend of mine calls “clouds.” Read the remainder of this entry »