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Puddings and Creams
Iced zabajone (using egg yolks, castor sugar, Marsala, lemon peel, Maraschino and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by Mrs. W. G. Waters (1920)

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Ingredients

yolks of 10 eggs
2 dessert-spoonsful of castor sugar
3 wine-glasses of Marsala
half a stick of vanilla
a small bit of whole cinnamon
peel of half a lemon cut into slices
1 tablespoonful of Maraschino
1 tablespoonful of rum





Directions

Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar, and three wine-glasses of Marsala, add half a stick of vanilla, a small bit of whole cinnamon, and the peel of half a lemon cut into slices.

Whip this up lightly over a slow fire until it is nearly boiling and slightly frothy; then remove it, take out the cinnamon, vanilla, and lemon pool, and whip up the rest for a minute or two away from the fire.

Add a tablespoonful of Maraschino and one of rum, and, if you like, a small quantity of dissolved isinglass.

Stir up the whole, pour it into a silver souffle dish, and put it on ice.

Serve with sponge cakes or iced wafers.




Notes

The recipe in this entry was first published in "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters (William Heineman, 1920). For the entire cookbook see www.archive.org. Following text from Wikipedia: Zabaglione (written also sabayon, or zabajone, Zabaione, Italian pronunciation: [dzabaʎˈʎoːne] or [dzabaˈjoːne]), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti). The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in US areas with large Italian populations, zabaglione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass[clarification needed]. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). It is believed that the name comes from Dalmatia,[citation needed] a part of Croatia, where it is called "zavajun", originating from the Dalmatian dialect's version of the Croatian verb "(za)vajati", which means to "beat", "stir" or "roll", depending on the context. The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is sabajón. In Venezuela, it is called sambayón; there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time. Preparation Classical Zabaglione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. It can be finished with beaten egg white (meringue) or sometimes by whipped cream. Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso. Photo: Wikipedia.

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