Posted on 22 September 2011 by cakeitaly
Zabaglione
6 egg yolks
6 T sugar
1 C sweet white wine, such as Moscato
Serves 4 as a dessert or use with 1 recipe Tiramisu
The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn’t come into contact with the bottom of the bowl.
In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the wine. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making Tiramisu
Click here for other italian recipes
Interesting books about zabaglione:
300 Ways To Serve Eggs: From Appetizers To Zabaglione
Price: $9.77 USD
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Posted on 27 August 2009 by cakeitaly
A trip in the Italian desserts world:
Do you like italian food? do want to visit italy during holliday?
Let’s start with us a fantastic trip in the Italian desserts world.
Fist of all you have to see these video about italian cakes:
- cassata cake form italy
- sicilian cakes and desserts
Then you have to learn about the most famous cakes recipes, you can eat here in Italy:
- Baba recipe
- Cannoli recipe from sicily
- Tiramisu recipe
- Cassata recipe from Sicily
- Chocolate mousse
- Pan forte from Siena
- Cocoa Mocha Mint
- Italian Desserts (Cookies and Biscotti, Panforte, Panettone, Pandoro, Tiramisu, Zabaglione, Zuppa Inglese, Cannoli, Cassata alla Siciliana, Zeppole, Torrone, Chocolate)
and also if you are not ready for a trip in Italy please see also this pictures with your most famous actors and hollywood stars who are eating italian food:
- Hermoine Granger with her muffin
- Jessica Alba loves sweets
- Nicole Richie loves cakes
- HAYDEN REDUX loves cake
- Rihanna loves sweets
- Johnny Knoxville with ice cream
- Paris Hilton: Sundance Sweetheart
- Lindsay Lohan and the Fruit of Knowlege
here the other hollywood starts with Italian desserts and cakes in their hands
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Posted on 07 September 2008 by cakeitaly
Recipe for Lemon Sorbet
200 g (7 oz) sugar
3 lemons
500 ml (16 fl oz – 2 C) water
A liqueur glass of grappa (Italian liqueur)
Lemon sorbet
Make a syrup with water, sugar and a lemon zest, cut into thin strips. Let it get cool and then add 3 lemon juice and grappa. Put in an ice-cream freezer for 20 minutes.
Serve at once or preserve in the freezer.
Click here for other italian recipes
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Posted on 28 December 2007 by dessert
»1 cup butter or margarine
»3/4 cup sugar
»2 teaspoons vanilla
»1 teaspoon almond extract
»2 1/2 cups flour (a little more if batter seems too thin)
»finely chopped nuts, optional
»Jam or Jelly
Beat butter with an electric mixer at medium speed until creamy. Add sugar and the next 3 ingredients, beating well. Chill dough 2 to 4 hours. Roll dough into small balls, then roll in the chopped nuts if using; place on lightly greased cookie sheets. Make an indention in the middle of each cookie and fill with jam or jelly. Bake at 300 degrees F for about 30 to 35 minutes.
Makes about 6 dozen.
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Posted on 28 December 2007 by dessert
Thanks to the Washington Post for writing us up and finding this amazing photo of Johnny Knoxville and his delightful sno-cone. Though it appears that this sno-cone may just be for show, there is no syrup! FOR SHAME!
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Posted on 28 December 2007 by dessert
Hilary duff loves ice-cream
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Posted on 28 December 2007 by dessert
1 lt. Milk 350 gr.
Sugar 150 gr.
WHITE ALMONDS peeled 60 gr.
Whipping cream 35%
7 Gr Stabilizer
Recipe WHITE ALMOND icecream
1. Boil milk and whipped cream till 82-85
2. Put all the powders (mixed together previously)
3. Let it cool and mix with the almonds(previously mashed very fine)
4. Put it in the ice cream machine
Kcal X 100 gr of product : 145
Thanks to dolcitalia.net
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Posted on 28 December 2007 by dessert
1 LT MILK
350 GR SUGAR
130 GR HAZEL NUT PASTE “ROUND FROM LANGHE”
60 GR WHIPPING CREAM 35%
7 GR STABILIZER
20 GR SKIMMED
Round Hazelnuts recipe
1. Boil milk and whipped cream till 82-85° C
2. Add stabilizer, powder milk,sugar (mixed previously)
3. Let it cool and mix with the Nocciola paste
4. Put it in the ice cream machine
5. If you like ,you can decorate with mashed nuts inside or on top.
Kcal X 100 gr of product: 170
Thanks to: Dolcitalia.net
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Posted on 27 December 2007 by dessert
500g pot good-quality vanilla custard
200g cream cheese (i used Philadelphia cream cheese)
3 tbsp blackberry jam
2 tbsp water
6 crumbled Hobnobs (oaty biscuits/cookies (maybe 1/2 the amount if you are using cookies)
Mix the cream cheese into the custard, then churn in an ice cream maker until scoopable. Meanwhile, dilute 3 tbsp blackberry jam with 2 tbsp water. Layer the ice-cream with the jam and the biscuits. Transfer to a freezer-proof dish and freeze until needed.
If you are churning by hand, mix in a bowl and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen. Top with the other ingredients.
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