|
 See Chocolate Tiramisù for video demo
 | |
Serves 4
Asti Spumante docg, is one of Italy's most popular dessert wines. Italians pair it with all sorts of sweets, but especially with panettone and pandoro, their classic holiday cakes.
For a creamy zabaglione fold in whipped cream.
5 large egg yolks
5 tablespoons granulated sugar
3/4 cups Asti Spumante docg
1 pint heavy cream, optional
Pandoro or panettone cake
Bring a pot of water to a boil over medium heat.
Combine the yolks and sugar in a metal or glass heat-resistant bowl and whisk until creamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue whisking.
Gradually pour in the Asti Spumante docg while continuing to whisk the mixture. Continue whisking until the custard has doubled in volume and is thick enough to coat a spoon, about 10 minutes.
Serve warm with slices of pandoro or panettone.
Or, if you like, whip the heavy cream until peeks form and blend the whipped cream with the cooled Asti Spumante docg Zabaglione for a creamy zabaglione.
NOTE:
You can use the whipped cream version of the Asti Spumante Zabaglione to create a lovely Pandoro Christmas Tree Cake.
|
