Go Back Email Link
Zabaglione recipe from Italy #gourmetproject #italianrecipes
Print

zabaglione and gingerbread cookies

Servings 1 jar
Author Claudia Rinaldi | Gourmet Project

Ingredients

Ingredients for 1 jar of zabaione

  • 4 egg yolks
  • 3 oz sugar
  • 2 oz Porto or other fortified wine

Ingredients for gingerbread cookies

  • ¾ cup softened butter
  • ¾ cup brown cane sugar
  • 1 egg
  • ½ cup molasses
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour I used 00
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

zabaglione

  1. Place the yolks and sugar in a pot that you’ll later use to water-bath. Beat until well blended and a little foamy. While still whisking, gradually add the wine.

  2. Place the pot on another one, with simmering (not boiling) water, and cook, still whisking, for about 10 minutes.

  3. At some point, the liquid will get a fluffy and creamy consistency, and the alcohol smell will be gone. That’s when your zabaione is ready.

  4. You can serve it immediately, hot and scented, or you can let it cool down, refrigerate and serve cold: sweet and delicate.

gingerbread cookies

  1. Preheat the oven to 350°F (180°C).

  2. Beat together butter, brown sugar, and egg.

  3. Add the molasses and vanilla.

  4. Add flour, spices, and salt.

  5. Knead well.

  6. Roll out the dough and cut out the cookies.

  7. Bake 9-10 minutes (this is the baking time for very tall cookies, for small flat cookies, 5 minutes will be enough) or until light brown around the edges.

  8. Dip the cookies in the zabaglione!