“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.
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 egg shell 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.”
- 6egg yolks
- 6egg shells of INDIA TREE Superfine Caster Sugar
- 6egg shells of Marsala wine
- Copper bowl*
- Deep pan
- Rubber spatula
- Wide, round whisk
- 4 Dessert cups
*Nancy told us “…you can use a glass or ceramic bowl. I use 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.
- Heat water for the bain-marie water bath.
- Add egg yolks to copper pot, retaining one egg shell to use to measure other ingredients. (Each egg shell of measurement is actually measured out with 1/2 an egg shell.)
- Add INDIA TREE Superfine Caster Sugar to pot, one egg shell at a time.
- Add Marsala wine to dry eggs and sugar, one egg shell 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.