“We only have room for the best,” Nancy Pollard once told the Washington Post about her renowned but tiny kitchen equipment store. La Cuisine, The Cook’s Resource, opened its doors in 1970 in Alexandria, Va. For 47 years, Nancy built her reputation and inventory as “only the best”, gaining recognition as a high-profile expert on all things ingredient- or tool-related. In January 2018, she retired from La Cuisine and launched a new venture for the digital age, “Kitchen Detail“, a blog that dispenses her wisdom and hard-earned expertise. India Tree is proud to have earned Nancy’s endorsement as a Superior Source for our Muscovado and White Sugars, and we are proud to display her recipe for Zabaglione, using our Superfine Caster Sugar. You may follow Nancy on “Kitchen Detail” as well as on Facebook, Instagram, YouTube, and Twitter.
Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Nancy Pollard is not sure why there is a large number of recipes that make zabaglione (or zabaione) more complicated than it needs to be. According to her recipe and video for this delicious Italian dessert, “You could fold in whipped cream or meringue and refrigerate it for a more mousse-like presentation, but really it is heavenly served just like this with seasonal fruit or crumbled amaretti. And you don’t need to look it up on a cooking app! It is one eggshell of sugar and one of marsala (Moscato or another dessert wine will do as well) for each egg yolk you add to the bowl. Use a wide round whisk rather than a narrow one. And the zabaglione will be done in a few minutes.”
Ingredients
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6 egg yolks
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6 eggshells of INDIA TREE Superfine Caster Sugar
-
6 eggshells of Marsala wine
Equipment
- Copper bowl*
- Deep pan
- Rubber spatula
- Wide, round whisk
- 4 Dessert cups
*Nancy told us you can use a glass or ceramic bowl. She uses copper because it goes so much faster and it is creamier. The others will take longer to get to that creamy, fluffy state. She would not use stainless steel, because the heat transfer is too uneven.
This recipe uses the following INDIA TREE products:
- INDIA TREE Superfine Caster Sugar
Instructions
- Heat water for the bain-marie water bath.
- Add egg yolks to the copper pot, retaining one egg shell to use to measure other ingredients. (Each eggshell of measurement is actually measured out with 1/2 an eggshell.)
- Add INDIA TREE Superfine Caster Sugar to the pot, one eggshell at a time.
- Add Marsala wine to dry eggs and sugar, one eggshell at a time.
- Place the copper pot over the Bain-marie to make a double boiler. Whisk the ingredients over the Bain-marie until they thicken to a custard consistency. The zabaglione should form ridges when stirred but pour freely from the pot with the use of a rubber spatula.
- Pour into dessert cups and top with fresh berries or crumbled amaretti.
