Monday, 23 September 2013


Like all children, I wasn't a big fan of alcohol-infused sweets.  I loathed those chocolates, rum babas and especially zabaione -- the classic Italian custard made with egg yolks, sugar and sweet wine.  It's absolutely delicious but I was a silly child.   It's funny how your tastes change. 

Fortunately, now I love the alcohol taste in everything.  In fact, all desserts could benefit from a shot of rum to give it that kick and excitement.  All meats could benefit from a splash of red wine to give it more depth, and all fish could benefit from a dash of white for extra flavor.   Dear hardcore Muslims, sorry, you don't know what you're missing. 

This custard sounds so simple, doesn't it?  It can be a very refined dessert if you serve it in a shot glass with a spongefinger on the side.  It's also great with fruits, or just on its own, really.

It's typically made with marsala, but any sweet wine will do. 

Recipe from Giallo Zafferano 
8 egg yolks
160g sugar
100ml port (or marsala/rum/kirsch etc.)

Put the egg yolks and sugar in a heat-proof bowl.  Using an electric whisk, beat until white and foamy.  While whisking, slowly pour in the alcohol and whisk until well-combined.

Put the bowl over a pot of simmering water, make sure that the bowl doesn't actually touch the water.  Keeping the heat to medium-low to assure that the water never boils, continue whisking the mixture.  You can switch to a normal whisk at this point if you wish. Continue whisking for about 10 minutes until thickened, white and foamy.

Can be served cold or warm. 

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