dolce classico

Delicious as a dessert, sauce or warm drink, wine-infused custardy zabaglione is usually made with whipped egg yolks, sugar and Marsala. Our recipe is simple and sweet. Poured over seasonal fruit, enjoy it for any occasion. 

Zabaglione

4TBSP. sugar

white wine

1/3CUP Marsala wine

seasonal fruit

Bring 2" of water to a simmer in a saucepan. Place a heatproof bowl over the saucepan. Whisk together egg yolks and sugar until thoroughly combined. Add white wine and Marsala, whisking continuously until the mixture is thick and fluffy (the temperature should reach around 150º F).

Place chopped fruit into bowls or deep dishes and pour the zabaglione on top. Serve.

Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold....

Crème Caramel: the Classic Recipe

1C. milk

1C. sugar

1/2C. cream

eggs

vanilla bean pod

Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold.

For the cream filling: Heat the milk, cream, and the vanilla bean pod opened lengthwise until everything almost comes to a boil. Combine the eggs and egg yolk with the rest of the sugar. Strain the milk and cream directly over the eggs; combine the mixture and strain again; pour it into the mold, on top of the caramel. Cook the crème caramel in a bain-marie at 285°F for about 1 hour. Remove it from the oven and let cool completely; heat the mold a bit in hot water, then turn it over onto a dish.

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Zabaglione

Crème Caramel: the Classic Recipe

Top 2 dolce classico recipes from across the web

The most viewed dolce classico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zabaglione

Crème Caramel: the Classic Recipe

The most viewed dolce classico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine