air jordans 2011 Sicilian Zabaglione Recipe The Qu

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A zabaglione is a heated combination of egg yolks [link widoczny dla zalogowanych], sugar, white- and Marsala-wine. It is a simple - yet effective - dessert that soothes like a warm, whipped custard that packs an alcoholic punch.
If ever in need of a quick, easy, emergency dessert [link widoczny dla zalogowanych], then this Sicilian Zabaglione is for you…
An Emergency Dessert
Ingredients (Serves Two)4 Egg Yolks2 Tablespoons of Sugar½ Teaspoon of Vanilla Extract2 Half-eggshells of White Wine4 Half-eggshells of Marsala WineMethod (2-5 Minutes)Take a stainless steel mixing bowl and place / pour all of the above ingredients into itWith a hand-whisk, mix all the contents of the bowl together to make a brown, sugary liquidEnsure that the oven-hob is on a high heat (or with a gas hob, ensure that the flames are a medium height) and that there is an oven-glove or folded tea towel to hold the bowl (it will get very hot, very quickly [link widoczny dla zalogowanych]!)Immediately begin whisking and beating the contents vigorously as soon as the bowl touches the heatContinue to ‘whisk’ as much air into the bowl as possible until the zabaglione mixture becomes a thicker, brighter yellow that is at least three or four times the size of the original mixture (this could take no more than two minutes if the heat is high enough)To ensure the zabaglione is properly cooked, keep whisking and beating off the heat and check for any uncooked, brown liquid from Step 2Immediately pour the dessert into a bowl or tall glass, serving with a sponge-finger
Some zabaglione recipes recommend whisking the combined ingredients over a double boiler (in this case placing a heat-proof bowl over nearly boiling water) for up to fifteen minutes - what is so beautiful about this particular recipe is that it not only takes five minutes to cook and serve, but remains true to the traditional Sicilian method.
For variations on this mouth-watering method, the zabaglione could be served with figs, strawberries, rasberries, cake or even layered into a Tiramisu.
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Around the world there also exist variations of the dessert’s name: sabayon in France, sambayón in Southern America and sabajón in Colombia.
Believed to have been conceived in 16th Century Florence, the dish is known as a caudle: essentially, a custard-like sauce used to fill pastries.
This Sicilian Zabaglione is the perfect recipe for a quick and easy, yet tasty dessert. It works in an emergency or as an impressive addition to a dinner-party menu.