Best Frangelico Zabaglione Recipes

Zabaglione image

Provided by Alton Brown

Categories dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch kosher salt
Fresh berries, for serving, optional

Steps:

Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

Honey-Almond Cakes with Pineapple Zabaglione image

Yield Makes 6 servings

Number Of Ingredients 12

1 7-ounce package almond paste, coarsely crumbled* (about 1 1/2 cups)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons honey
2 tablespoons Tuaca** or Frangelico (hazelnut-flavored liqueur)
3 large eggs
1/3 cup all purpose flour
1/8 teaspoon salt
6 tablespoons frozen pineapple juice concentrate, thawed
3 tablespoons sugar
3 large egg yolks
Sliced almonds, toasted

Steps:

Preheat oven to 325°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.)
Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.
Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.
*Available in the baking-products section of most supermarkets and at specialty foods stores.
**A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores.