This is a print preview of "Chilled Zabaglione Cream" recipe.

Chilled Zabaglione Cream Recipe
by Global Cookbook

Chilled Zabaglione Cream
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  Servings: 4


  • 6 Tbsp. Sugar
  • 1 tsp Unflavored gelatin
  • 1/2 c. Marsala wine
  • 3 x Large eggs, separated
  • 3 x Egg yolks
  • 1 Tbsp. Brandy
  • 1 Tbsp. Vanilla
  • 1 c. Whipping cream
  • 1/4 tsp Salt
  • 1/4 tsp Cream of tartar
  • 1/2 ounce Semisweet chocolate, shaved into curls


  1. Mix 4 tbs. sugar and the gelatin in a measuring c.. Stir in the wine.
  2. Set aside.
  3. Place all 6 egg yolks in the top of a double boiler and beat till thick and light in color. Stir in the gelatin mix.
  4. Place over warm water and cook, stirring constantly, till thickened.
  5. Remove from heat. Stir in the brandy and vanilla. Refrigeratetill cold, but` not set. Stir occasionally.
  6. Whip the cream till stiff. Fold into the egg yolk mix.
  7. Beat the egg whites till foamy. Add in the salt and cream of tartar. Beat till stiff. Beat in 2 tbs. sugar.
  8. Fold the whites into the cream/egg yolk mix. Spoon into 6 to 8 tall parfait glasses or possibly dessert dishes. Refrigerate1 hour or possibly longer.
  9. Garnish with chocolate curls.
  10. NOTE: The remaining 2 servings can be covered, refrigerated, and served within a day or possibly two.