I think it’s high time for a dessert ’round here.
I mean, how long has it been?
Where’s my head at? (Where’s your head at? Where’s your head at? Where’s your head at? Basement Jaxx, get your daily old school fill.)
Anyhoo, don’t give me junk bout that fancy name up there, zabaglione, it’s from Giada “I say spa-gee-ti not spaghetti” DeLaurentis, and say what you will, that chica has her cooking terms down pat. I kind of admire her in a super jealous sort of way.
This is a twist on her recipe which is basically just egg yokes mixed with a sugar source, citrus juice and zest.
She used white sugar, which gets the boot in my home, so I delegated the sweetening powers to good ol’ maple syrup. Other than that, I followed her recipe exactly, except for the citrus difference. I bet you could play around making this with various wines… or beer!
Awesome thing #958651 about this dessert: all the ingredients are most likely sitting in your kitchen, right.now.
Any citrus will do, grapefruit, orange, lemon, lime, or super cool blood oranges.
Yokes, zest, juice, syrup. Hand blender. Double boiler. Hand blender again.
Easy as pie. Ohhh pie, I like pie.
But I think I may like foamy custard dripping over fresh fruit more.
This was insanely delicious, so creamy, rich and totally hit the spot. Berries are the perfect base for such a decadent sauce, they keep the dessert feeling light without taking out all the fun.
Served warm, zabaglione is all the looks without the labor, coming together in less than 15 minutes!
So if you’re looking for an over the top dessert that won’t leave you hanging over the top of your pants, look no further.
Blood orange zabaglione drizzled over strawberries is where it’s at.
Happy St. Patricking!
Tags: blood orange, Dessert, eggs, maple syrup, strawberries