Chilled Zabaglione With Berries Recipes

Steps:

• For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside.
• Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left.
• Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes.
• Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter.
• Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round.
• For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature.
• Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip.
• For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.)
• Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool.

Steps:

• In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

Steps:

• Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
• Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
• Serving Size: 1/2 cup zabaglione with 2/3 cup berries.

Steps:

• In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.

Steps:

• In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.

Steps:

• Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
• Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
• Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.

Steps:

• Divide the strawberries among 6 wine glasses.
• Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water.
• Remove the bowl and bring the water to a simmer over medium heat.
• Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
• Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
• If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
• Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.

Steps:

• 1 At least 20 minutes before you are ready to make the zabaglione, place a large bowl and the beaters of an electric mixer in the refrigerator. Fill another large bowl with ice and water. 2 Prepare the zabaglione through step 3. As soon as the zabaglione is finished, remove it from the simmering water and set the bowl over the ice water. With a wire whisk, beat the zabaglione until it is cold, about 3 minutes. 3 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it begins to hold a soft shape, about 2 minutes. Add the confectioner's sugar and orange liqueur. Whip the cream until it holds a soft shape when the beaters are lifted, about 2 minutes more. With a flexible spatula, gently fold in the chilled zabaglione. Cover and chill in the refrigerator at least 1 hour until ready to serve. 4 Divide the berries among 6 serving dishes. Top with the chilled zabaglione cream and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.