Zabaglione, is a thick cream originated from Piemonte, and it is one of the most classic desserts of Italy. Today we make it with Vinsanto of Santorini and green tea matcha.
6 egg yolks
1/8 tsp. salt
1/3 cup. sugar
3/4 cup Vinsanto wine
1/4 cup rum
a bit of matcha
whipped cream and berries to garnish
Use an electric hand beater to whisk the egg yolks, salt and sugar in a heatproof bowl until thick and pale.
In a small bowl dilute the tea in the rum and the Vinsanto. Slowly incorporate the liquid in the egg mixture.
Transfer the heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and whisk for 6-8 minutes or until mixture doubles in volume.
Take away from the heat and keep whipping for two more minutes.
Divide in glasses and garnish with berries and some whipped cream. Serve immediately.