Zabaglione bavarian
Instructions
Place the isinglass to soften in cold water and then beat in a small saucepan with a wooden spoon the egg yolks with sugar until they become foamy.
Pour the marsala, little by little, and place the bowl in a Bain-Marie: let Cook the zabaglione then until will begin to swell, stirring constantly with a wooden spoon.
Remove the Pan from heat and let cool the zabaglione.
Add whipped cream, stirring gently.
put the mixture into a fluted mold and let it freeze in the fridge for about 2 hours.
When serving dip the mold briefly in boiling water, then turn the cake on a serving platter.
Ingredients and dosing for 4 persons
- 4 sheets of isinglass
- 5 egg yolks
- 150 g of sugar
- 15 tablespoons of marsala wine
- 50 cl of whipped