Steps to Make Stabilized Whipped Cream Recipe

Whipped Cream Zabaglione

During my initial years, i always found it difficult to work with whipped cream, as it would turn runny after i didn't have to search for long to get hold of the recipe that would stabilise my whipped cream.

Recipe Summary Whipped Cream Zabaglione

This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.

Ingredients | Stabilized Whipped Cream Recipe

7 egg yolks

½ cup Marsala wine

⅓ cup white sugar

1 cup heavy cream, whipped to stiff peaks

Directions

Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.

Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

Info | Stabilized Whipped Cream Recipe

prep: 10 mins cook: 25 mins additional: 10 mins total: 45 mins Servings: 6 Yield: 3 cups

TAG : Whipped Cream Zabaglione

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