Zabaglione – any tips?

[jerseygirl]

I’m wanting to make zabaglione (kind of italian custard) with brandy for Christmas day. Most traditional recipes have marsala in them, and to do a brandy one you add about 2tbsp brandy aswell. I’ve never made zabaglione before so I’m wondering how strong it would be with both marsala and brandy?   I’ll probably add cream and have it cold to have with pudding or fruit.

Is it more of an adults dessert or does the alcohol content cook out? 

Any other tips?

It sounds yummy but I’m kinda wondering if it’s worth it or if I’ll end up with a disaster.

[Deleted User]

I doubt the alcohol evaporates out, maybe some but not all. Kids’ zabaione recipes omit the marsala and substitute with non-alcoholic flavorings too. I think make it strong because it’s the holidays and all that. Maybe take car keys away…
It will be a hit, it’s sooooo delicious!
*Since I am very bossy in the kitchen, I have to add that I would never serve it with pudding especiallly if you add a whipped cream topping — it is already very rich and is just perfect with fruit.

[Kafrn]

I have no idea. But potatoes are good! U could have potatoes at the annual Christmas eve potato party?

[Lintini]

Jersey…try some of my eggnog I just made. I used 18 eggs and half the bottle of brandy and spiced rum. LOL!

[Kafrn]

How do you make egg nov? That sounds nice!!!

[Sarita]

You could use just vanilla if you want – it won’t be quite the same flavor obviously. I love this stuff and have never ever made it. Let us know how yours turns out – this is true decadence for sure!

[Elrohwen]

Do you add the alcohol at the end or the beginning of the cooking? If it’s at the beginning, at least most of the alcohol will cook out. If you add it at the end, it’ll have a nice alcoholic zing! Haha. Even if you add it at the beginning, it might be good to add a touch at the end. I can’t say I’ve tried pure marsala or brandy, so I’m not really sure if the flavors would go well together. I would suggest trying it out in a sample of your custard to make sure the flavors go well before throwing them both in.

I haven’t made it, but I have made other custards – my advice is to make sure you cook it until it’s the right texture. I always tend to get impatient and pull it off before it’s thickened (but you might not have this problem!). I looked up a recipe and it looks delicious! I think it would be a wonderful topping for a cake or fruit or any other dessert, really. (a friend of mine makes steel cut oatmeal, adds fruit, and pours an alcoholic custard over the top for brunch – this would be good with that too!)

[jerseygirl]

Kafrns got potatoes on the brain.^ lol

That’s for the tips everyone. The number of egg yolks I have to use is growing so I think I do a trial run doing half recipe. Petzy, thanks for advice about not using it with pudding. I had read mixing cream thru it would help keep it “light” (yeah right, yolk, alcohol, heavy cream…lol). I’m sure ther’ll be brandy sauce around tomorrow anyway.

 

@ Lin: 18 eggs?!

[peppypoo]

If the alcohol is added before heat, then then it should be all gone by the time it’s served…alcohol evaporates under relatively low heat. Vanilla sounds like it would taste amazing too, but if you’re thinking about alcohol content, don’t forget that most commercial vanilla extracts actually have a pretty high proof as well!

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