Chocolate Zabaglione

This classic dessert is made all over Italy and is a family favorite. Creamy and delicious – it’s simple, easy, and will soon become a favorite at your house too. Buon Gusto!
#LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack

Zabaglione

Be sure to hit the Subscribe button so you don’t miss any upcoming episodes!
Follow Lidia!
Official website: https://lidiasitaly.com/
Facebook: https://www.facebook.com/LidiaBastianich
Twitter: https://twitter.com/LidiaBastianich
Instagram: https://www.instagram.com/lidiabastianich

zabon Al Chola zabona is a old tradition
in Italy they make it all over Italy and
basically is sugar Marsala wine and egg
yolks and you whisk it over a double
boiler until it becomes creamy and
frothy so this is the
marsala these are the eggs only egg yolk
and this is the sugar what’s important
is that you mix the ingredients
before you put it on the double boiler
so I have those mixed and the
[Music]
sugar we put it over a pot with water
you don’t want the water to be boiling
but you want it to be just about at the
boiling point and you don’t want the
water to touch the bottom of this pan
because then you’ll get scrambled eggs
and what’s important is that you
continue to whisk
if you overbeat it overcook it it can
fall back down and you have a flat zabon
so you have to incorporate this air
continuously nice and gently and then
you can flavor this zaloni once it’s
nice up and frothy I have here I’m
melting some chocolates in some cream
over a mellow heat not too high just let
it sit there slowly it would melt and
you will get your chocolate sauce very
simple so do you have to stay here and
whisk it you do you know I can leave it
for a minute but I want to watch it you
see as it’s getting thicker and thicker
maybe it’s halfway there now let me show
you the water is not boiling but it’s
hot and sometimes you feel like you have
not washed the close enough and you
begin to see the side kind of stick take
it right off lower that temperature take
it off mix it and then go back on so you
can do that you know cooking is all
about your reaction to what’s happening
but remember you’re in control of that
heat so this is a good time for a little
Italian lesson while I’m whisking and
while the zabon is
cooking Zuko Zuko is
sugar wo that’s a singular egg wa it’s
plural I’m paying attention here it’s
getting thicker and
thicker biscoto biscoto is a cookie so
I’m thinking of all of the ingredients
we’re going to have in this dessert
chocolato is chocolate that’s almost a
universal no chol is
hazelnuts it’s a labor of love this dish
but it’s a delicious labor of love when
it’s finished so it’s getting nice and
thick just when it kind of forms those
ribbons that’s when it is ready so let
me check on the chocolate the chocolate
is also nice and
smooth let’s take the
[Music]
so we’ll let this chill in the
refrigerator and then we’ll add some
whipped cream and it’s going to be a
delicious fluffy
zabon AO there’s a lot of love putting
in the zabon and there’s a lot of
whisking and then there’s a lot of
folding and then it has to set up a
little bit in the fridge and then we
make um a chocolate mousse which is
zabon we do zabon with San Judah and
fresh fruit and it’s um put in a wine
glass and people love it it’s so
delicious cuz that sanway Judah wine is
delicious so the zabona the chocolate
zabona is chilled a nice bowl of whipped
cream stiff uh whipped cream make it
nice and stiff and we’re going to
combine the two just let’s give this a
little mix
and
whoops
oh okay my goodness
chocolate chocolate chocolate and more
chocolate we all love that so you can
mix it
completely so it is all chocolate or you
can swirl it just like that and leave it
in swirls for your
presentation let me collect
everything okay so what do you do with a
finger that’s full of
chocolate M delicious so now it’s simple
you get some vessel that you want you
can be a perit it could be a
um simple glass like
this
okay so you could put some chocolate
chips chocolate shavings anything you’d
like or you could just put a nice cookie
a finger cookie a savardi just like that
then you can put it like that in the
refrigerator so when you’re ready for
your guests you just pull them out but
uh you make it an hour or two before
don’t make it a day before because cream
really takes in the flavor of the
refrigerator so this looks so beautiful
that I’m going to taste right out of
here I want to tell you how it tastes
so just like that and just like
that simple and delicious of zaloni with
some cookies great Italian dessert
chocolate again