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Chef Brad Ball’s Zabaglione

Whilst Valentine’s Day may be officially behind us, it’s still very much the month of love. Score extra brownie points by making this decadent dessert for your special someone – just because. 

“I think shared meals, especially desserts, are great for special occasions and especially those that involve love and romance,” says Bistro Sixteen82′s Chef Brad Ball. “This is easily one of the simplest recipes around, for one of the tastiest desserts, and all of the ingredients are available in your local stores.”

3 egg yolks, free range
45g castor sugar
90ml dessert wine, preferably an Italian Marsala
½ teaspoon vanilla extract
90ml cream, lightly whipped
1 box savoiardi (sponge finger) biscuits

Whisk all the ingredients, except for the cream, in a heat proof mixing bowl (glass or stainless will do) over a pot of simmering water vigorously for about 3 minutes, until it has doubled or tripled in volume.

Remove from the heat and allow to cool . Fold in the lightly whipped cream. Pour into bowls or glasses and chill for about an hour

Serve with sponge fingers.

 

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