On the last night of my Christmas vacation in Italy I write the first post of the year. I spent the last 3 weeks in Italy enjoying friends and family, the food and the shopping. As a result I spent almost no time on the web and not enough time on work… Very busy weeks ahead, but I enjoyed my time this side of the ocean!
For this first post I am interpreting zabaglione for the recipe swap at Burwell General Store. I was very happy to see this recipe. one of the clearest memory of my grandmother is the one of an afternoon when my grandma decided to make me zabaglione. I remember it because I wanted to help, but I didn’t know that I had to separate the yolk. That created a bit of drama, but all ended up well with some great zabaglione.
For the swap, I have made a pudding out of a simple zabaglione. I made zabaglione and added in gelatine to solidify it. It turns into a pretty calorie dense dessert with a very distinct zabaglione taste. To make it lighter you can add a bit more milk.
I am very curios to see what my fellow blogger did, remember to check out their work!
Ingredients
- 4 eg yolks
- 4 tbsp sugar
- 4 1/2 eggshells Marsala
- 2 tsp gelatin
- 1/2 cup milk
Directions
- Soak the gelatin in a bit of water and let it bloom. Also prepare a pot with water and bring it to a simmering boil.
- In a stainless steel bowl whisk the yolks with the sugar until the mixture becomes foamy and very pale. Then, slowly add the Marsala and bring the bowl on the simmering water.
- Keep whisking for about 10 minutes or until the mixture thickens up. As soon as the mixture has thickened, take the bowl off the heat and add the gelatin. Whisk until the gelatin has dissolved.
- Add the milk and pour in a mold to cool down. Place in the fridge for about 4 hours or until solidified and enjoy as a dessert.
Hi! I'm PolaM, the Italian cooking in the Midwest.
I love this! The mold is beautiful and it’s so smooth and glossy. And I love the eggshell measurements. My Portuguese aunt has similar “soupspoon” measurements. Happy swapping and happy New Year!
Jacqueline – The Dusty Baker recently posted..Hot Chocolate / Foam / Custardy Thing! A Dairy-Free Vintage Recipe Swap
It looked beautiful. And it tested great!
How brilliant to add gelatin to set up as a pudding. Italy over the holidays must have been so fun.
It was a blast, especially the trip to the Alps!
lo zabaione lo adoro, caldo e spumato con biscottini di frolla al cioccolato. questo qui mmmh, forse no. Forse…
Brava! tieni alta la bandiera della nostra cucina là!
Non e’ male per nulla anche il budino, pero’ mi sa che anche io lo preferisco caldo!
I like the mold you used for the Zabaglione! And the addition of gelatin makes it look nice and spoonable!
I’ve never heard of zabaglione before, but I’m surprised by the very simple and basic ingredients (besides eggshell Marsala). Thank you for sharing the recipe and story about your grandma. That’s a sweet memory.
Nami | Just One Cookbook recently posted..Asian Pork Chop (Ginger Soy Sauce)
It is a very common thing in Italy. Eggshell marsala is just marsala measured using eggshells. Marsala can be substituted with sherry or port or even rice wine or actually any liquor you like!
PolaM recently posted..Lamb ragu’
Oh I wish I was there vacationing with you in Italy! That pudding looks absolutely delish. Love the mold- so festive!
Shumaila recently posted..Garam Masala Tuesdays: Chilli Chicken Bread Pizza
I wish I was still on vacation! I miss the mountains already!
PolaM recently posted..Lamb ragu’
Stupendo!!!…compreso lo stampo, che, adesso che mi ci fai pensare, dovrei avere anche io, acquistato anni or sono quando ero ancora una ragazzina!!
Assunta recently posted..Cheesecake al cioccolato bianco e mandarini
Io sto pensando di prendermi lo stampo per me. A parte che per il budino e’ comodo per un sacco di cose…
Ciao Pola! lo zabaione è un ricordo credo in comune a molti un pò come il mio salame di cioccolato. Mia mamma lo preparava nel pomeriggio soprattutto quando avevo qualche amichetta a casa a studiare. Il profumo indimenticabile. grazie per avermelo ricordato!
a presto
Pippi
Pippi recently posted..Salame di cioccolato, arancia e pistacchi
Eh si, ottime memorie!
Wow that pudding looks so soft, I think I would love the texture of that delicious treat
Raymund recently posted..Yema
It is pretty cloudy and too easy to eat for a hyper caloric dish!
What a lovely pudding!!:)
Christy recently posted..BBQ Gathering and Trio January Birthday Celebration
It has a very distinctive taste. I really enjoyed it!
This looks really cool. I like how you added gelatin to make it more solid plus the mold you used is really pretty.
Thanks! I love puddings!
This looks wonderful! I love the mold. It reminds me of Sunday dinners and jello molds at my mom’s table.
Barefeet In The Kitchen recently posted..Italian Eggrolls with Marinara Dipping Sauce
Thanks! I think you can get the mold from Tuppeware.
Yes. I especially love that you put this in an old timey mold. That is perfect!
Laura Rees recently posted..Mushroom Custards – Recipe Swap
I love the mold too! Originally it had several different shapes you could change, now I think only the star is left… but it makes for puddings and such!
PolaM recently posted..Recipe Swap: zabaglione pudding
such a pretty thing. good idea.
Great idea, it is my childhood coming back to me- I am born Italian living and cooking Italian in NC , you in the Midwest, happy Italian cooking.. Ciao, Grazie
Claire or Chiara recently posted..Easy Tasty dinner ? try my Orange Glazed Coho Salmon with a Kick….! sweet and spicy.
Ok, I am French/born Italian in NC, we are friends, you cooking in the Midwest, me in the SouthEast, zabaglione was such a treat when a little girl.. Grazie e Ciao!
Claire or Chiara recently posted..Easy Tasty dinner ? try my Orange Glazed Coho Salmon with a Kick….! sweet and spicy.
Welcome! Aside from that episode, I remember my brother preparing an easy zabaglione (basically uncooked) as a snack during the afternoon to get the energy to study…
mi piace ed è anche veloce!
ti ricordi il liquore Vov? io lo adoravo
Gio recently posted..Chapati con lenticchie e spinaci
Eh si anche il vov era ottimo, non ci ho pensato ma sarebbe stata un’ottima idea prepararlo per questo scambio!
PolaM recently posted..Recipe Swap: zabaglione pudding
What an ingenious little twist on zabaglione! Lovely, and your pudding shape is gorgeous, too.
Kiri W. recently posted..Whole Grain Pasta With Creamy Eggplant-Garlic Sauce
Thanks! The shape is an old Tupperware mold from my mom. I think they still sell something similar, works great for pudding and such!
That looks delicious, and love the memories it brings back. Too bad we missed each other in Milan, but it was a super hectic time of the year and it was nice to chat with you anyway via mail and text. Next time round, ok?
Nuts about food recently posted..Madesimo: Dogana Vegia and Osteria Vegia
Thanks! Too bad we didn’t make it, but it was pretty crazy for me too! Next time we’ll try again!
Nice twist, Pola! And how serendipitous that you are in Italy spending time with family and friends while we are challenged with an Italian dessert:)
Lana recently posted..The Only Clouds in Southern California
Yeah, being home I really wanted to stay close to the original….
Pola this is nothing less than completely beguiling! What a totally fun and darling dessert! A very happy end to a meal. Love it! Hope you are enjoying your new hosted site!
Toni from Boulder Locavore recently posted..8 Precious Pudding and Happy Dragon Cocktail
Nothing compared to your pudding!
This sounds and looks like a great pudding. Thank you for sharing this. This is my first time here and will be back.
Sylviane Nuccio recently posted..January Month Of The Brioche In France
Thanks for stopping by Stlviane! Hope to see you again soon!
I like the new look of the blog, very nice! I love zabaglione (though I haven’t had it in ages and never in pudding form. Very pretty indeed. Just the thing for a holiday dessert!
Frank recently posted..Pane casereccio (Homemade Bread)
Thanks! I am glad you like my new home on the web!