Crinella Family Cookbook
Our Grandparents' Favorites
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Sweets
Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
in Vino Rosso
Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir
2005 Sauvignon Blanc
2005 Glissando
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Zabaglione
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This recipe for the classic Italian desert is easy to do.
8 egg yolks
1/2 cup, granulated white sugar
Zest of 1/2 lemon
1 cup, dry Marsala sherry
1 teaspoon, unflavored gelatin
3 tablespoons, Cognac
1 pint, heavy pastry creem, whipped stiff with 1/2 teaspoon vanilla and 1
tablespoon sugar
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Beat egg yolks, lemon peel, and sugar with whisk for about 10 minutes.
Fold in Marsala.
Place egg mixture in top of a double boiler, over
boiling water.
Cook for about 5 minutes, continuing to beat with whisk. The zabaglione is cooked when it stands in soft peeks.
Remove from heat.
Soften gelatin in 1 tablespoon of water, then mix with 2 tablespoons of
boiling water and stir into zabaglione.
When zabaglione is cooled to room
temperature, stir in Cognac and whipping cream.
Transfer mixture to
crystal parfait glasses and cool in refrigerator for several hours. Serve
with Nona Zurlo's "cement cookies".
Serves 8.
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