Zabaglione with Blueberries (Zabaglione Con Mirtilli)
Saint Pasquale de Baylon (1540-1592) from Turin, Italy is the Saint Protector of all World Cooks. He was sanctified partly because of the energy and potency a recipe of his supposedly gave men, helping them to conceive lots of children. That recipe was for Zabaglione or Zabaione or Sabayon, a simple egg yolk, sugar and sweet wine dessert. In Italy, Zabaglione is traditionally served to newlywed men to give them enough energy to get through the wedding night! The energy coming from the egg yolk and sugar. This recipe for Zabaglione con Mirtilli is totally scrumptious. It can just as easily be made with other fruits, but I love the contrast of the firm fresh blueberries with the fluffy zabaglione.
Saint Pasquale de Baylon (1540-1592) from Turin, Italy is the Saint Protector of all World Cooks. He was sanctified partly because of the energy and potency a recipe of his supposedly gave men, helping them to conceive lots of children. That recipe was for Zabaglione or Zabaione or Sabayon, a simple egg yolk, sugar and sweet wine dessert. In Italy, Zabaglione is traditionally served to newlywed men to give them enough energy to get through the wedding night! The energy coming from the egg yolk and sugar. This recipe for Zabaglione con Mirtilli is totally scrumptious. It can just as easily be made with other fruits, but I love the contrast of the firm fresh blueberries with the fluffy zabaglione.
- Carbohydrate 39.5612550273839 g
- Cholesterol 7593.18 mg
- Fat 173.58585 g
- Fiber 0.444000017642975 g
- Protein 97.830535 g
- Saturated Fat 65.3669 g
- Serving Size 1 1 Serving (696g)
- Sodium 306.227 mg
- Sugar 39.1172550097409 g
- Trans Fat 7.00020499999999 g
- Calories 2125 calories
Step-by-step
- Bring water to a boil in bottom of double-boiler. Lower the heat, place egg yolks in the top of double-boiler and position over bottom (upper pan should not touch hot water). Whisk continuously as the egg yolks thicken, cooking until they reach about 165 degrees F.
- Once yolks come to temperature, slowly whisk in the sugar and Marsala (a good rule of thumb is a tablespoon of each ingredient per yolk). Again, whisking continuously, until the yolk mixture becomes light and creamy (it should have the consistency of lightly whipped cream and will leave a trail momentarily when you drizzle it across itself). Set aside and let cool to room temperature then refrigerate until below 40 degrees F.
- In a large bowl, whip the cream with a hand mixer. Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.
Adapting the Wine and Dairy
Substituting the traditional Marsala wine with dry white wine or Madeira alters the final flavor profile significantly, shifting the dessert from rich and nutty to bright and acidic. When accommodating dietary restrictions, heavy cream containing thirty-five percent milk fat can be replaced with full-fat coconut cream, though the whipped mixture requires a shorter folding window to prevent the fats from separating. Maintaining precise proportions ensures the emulsion holds without breaking down.
Controlling Heat and Texture
Cooking egg yolks requires strict thermal management to avoid curdling. Keep the water in the bottom of the double-boiler at a gentle simmer, ensuring the upper pan never makes direct contact with the boiling water. Whisking continuously introduces air while the proteins coagulate at approximately 165 degrees Fahrenheit, creating a stable foam that leaves a momentary trail across the surface. Overheating transforms the mixture from a light custard into scrambled eggs.
Achieving Stability
Folding chilled egg foam into freshly whipped cream demands a gentle touch to preserve incorporated air. Use a wide rubber spatula to slice down the center and sweep around the bowl sides, preventing deflation. Chill the final assembly for thirty minutes to let the fats firm up before portioning over fresh blueberries.
