Creamy zabaglione and ricotta pudding
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Photo: Anna Abbate
This is a refreshing summer dessert. For those who know the delicious Italian classic zabaglione — whipped egg yolks with Marsala wine, slowly cooked and whipped to make a cream – you are going to enjoy this one! And for those who don’t know it yet, then it is time to try it. And you can also use other toppings such as cinnamon or chocolate shavings. Or keep it plain.
Preparation: 30 minutes, plus 2 hours chilling
3 large eggs, yolks only
80g caster sugar
60ml Marsala wine
500g ricotta cheese
Chopped roasted hazelnut and fresh berries to decorate (optional)
Using an electric hand mixer beat the yolks and sugar in a medium bowl until you have a pale and creamy consistency.
Place the bowl over a double boiler – or bagne marie – by putting the bowl of whipped yolks and sugar over a saucepan filled with simmering water.
Slowly add the Marsala to the mixture a little at a time while still whisking.
Keep whisking for another 8-10 minutes until the consistency is soft and creamy. It is important to whisk the zabaglione for a long time in order to get the light and creamy consistency.
Switch off the beaters, remove from the stove and transfer to another bowl to cool down.
Once it reaches room temperature, gently fold in the ricotta. Divide the pudding into ramekins or glasses, cover and refrigerate for at least 2 hours and up to 3 days.
Just before serving, decorate each pudding with fresh berries and chopped roasted hazelnuts.
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