The zabaglione cream is a delicious dessert, to be served at the end of a meal. In this recipe with the delicious Nocellara del Belice Black Olives the cream acquires an even more particular flavor. A set of sweet and savory flavors that will delight your palate.
Time
00:30 h
Difficulty
Easy
Type
Sweet
People
4
Date 05 08 2020
Chef's Recipes
Ingredients
Egg yolks: 8
Savoiardi biscuits: 4
Sugar: 60 g
Marsala: 40 cl
Nocellara del Belice PDO black olives: 150 g
Preparation
1
In a saucepan put the egg yolks and sugar, mix well with the whisk until the mixture becomes white and fluffy, then add the Marsala always whisking with the whisk, for about a minute.
2
Place the saucepan into a bain-marie in another larger pan, filled with 1/3 of hot water. The water must never boil, stir for another 5-10 minutes until the cream begins to swell, thicken and become smooth.
3
Remove the egg-cream from the heat and serve immediately in a dish by adding the sweet black Nocellara del Belice Olives and the crumbled Savoiardi biscuits.
