Zabaione what an emotion with the bimby
Eggnog is a great classic of Italian pastry. It goes splendidly with coffee or ice cream, but can also be enjoyed alone, as a dessert or as a snack. Impossible to give up a tradition, especially when it is so greedy. This is why in the Dassie ice cream parlors the Malaga flavor cannot be missing: a base of zabaglione ice cream with sultanas left to macerate in Marsala. In colder periods we also serve hot zabaglione sauce, with which to garnish the ice cream. Here is the recipe to prepare it at home, in all simplicity thanks to the Thermomix.
- 150 gr egg yolk
- 150 grams of sugar
- 150 gr of dry fine marsala
- 10 grams of rice flour
Place the butterfly, mix the sugar and rice flour in the bowl for 10 seconds at speed 2. Add the egg yolks and set the Thermomix at 37 °, speed 3, for 5 minutes. Add the marsala and bring the temperature to 70 °, at speed 5, for 7 minutes. Put the zabaglione in a bowl, cover with plastic wrap and let it cool.
Eggs are the protagonists, which is why it is essential that they are very fresh!