Cold Zabaione with Marsala and figs - The recipe

 

Preparation:

  • Whip the cream;  
  • Cut figs into squares; 
  • Whip the yolks, sugar, white wine and Marsala in a bain-marie until you get a nice smooth froth;   
  • Continue to whip until completely cooled       
  • Add the gelatine sheets dissolved in a bain-marie;     
  • Incorporate the whipped cream and figs;       
  • Pour the Zabaione into small bowls and let it cool down;       
  • Garnish.   

 

Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).

Search on ascona-locarno.com


Search results