Today, I’m shamelessly sharing an indulging Zabaglione and gingerbread cookies recipe for Christmas.
WHAT IS ZABAGLIONE
If you say Zabaglione (zabaione), each of my Italian friends will answer nonna. Because Zabaglione was the afternoon snack for all of them when staying at their grandparents’ homes.
Zabaglione is an extremely nourishing Italian custard cream that “helps you grow tall & strong”. It is supposed to be eaten a spoon at the time, directly from the cup where your grandmother whisked the egg yolk.
HOW TO MAKE ZABAGLIONE
This zabaglione recipe is made with Porto wine, but if you want the classic recipe, you should use Marsala.
The egg yolk beating and water-bathing are all traditional. So is sugar, of course.
A ZABAGLIONE CHRISTMAS RECIPE
Since it’s Christmas, why not accompany the Zabaglione with gingerbread cookies?
An Italian-style Cookies and Cream!
zabaglione and gingerbread cookies
Ingredients for 1 jar of zabaione
- 4 egg yolks
- 3 oz sugar
- 2 oz Porto or other fortified wine
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.
Place the pot on another one, with simmering (not boiling) water, and cook, still whisking, for about 10 minutes.
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.
You can serve it immediately, hot and scented, or you can let it cool down, refrigerate and serve cold: sweet and delicate.
Preheat the oven to 350°F (180°C).
Beat together butter, brown sugar, and egg.
Add the molasses and vanilla.
Add flour, spices, and salt.
Roll out the dough and cut out the cookies.
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.
Dip the cookies in the zabaglione!
Enjoy your Zabaglione and cookies!