Prosecco Zabaione
Prosecco Zabaione is a light and airy Italian dessert made by whisking egg yolks, sugar, and prosecco (an Italian sparkling wine) over a gentle heat until the mixture becomes creamy and thick. Zabaione is traditionally served either warm or chilled, and is sometimes flavored with other liqueurs, but prosecco adds a fruity, slightly bubbly twist to the classic recipe. It can be served as a dessert on its own, paired with fresh fruit and biscotti, or even poured over cakes. This dessert is known for its rich, custard-like texture and delicate flavor, balancing sweetness and the subtle acidity of the prosecco.
Bring water to a boil in a pot over medium heat
Add <quantity>6</quantity> egg yolks and <quantity>½<unit>cup</unit></quantity> of sugar to a large bowl
Add the zest from <quantity>½</quantity> lemon and whisk to combine
Add <quantity>¾<unit>cup</unit></quantity> of prosecco in a thin stream while whisking
Place the bowl over the boiling water, ensuring that the bottom does not touch the water. Whisk the mixture vigorously until it thickens and triples in volume. It should be thick enough to form a ribbon when the whisk is lifted
Place the bowl over an ice bath and whisk to cool the zabaione completely
Place a clean bowl over the ice and add <quantity>1<unit>cup</unit></quantity> of heavy cream. Whisk well until soft peaks form
Fold the whipped cream into the egg mixture with a rubber spatula. The prosecco zabaione is ready
Enjoy!
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