If you have a sweet tooth, here are two classic Italian desserts that will leave you wondering why you never tried making them before. True, they won’t do much for your waistline but they are an indulgence you cannot afford to miss.
Zabaglione
Zabaglione (also known by its elegant French name, Sabayon) is a classic Italian dessert. It is a rich, creamy booze-laced custard that is a pudding in own right, though is often served with berries or pastries.
Ingredients
- 4 medium egg yolks
- 4 tbsp caster sugar
- 1 tbsp warm water
- 3 fl oz Marsala
- 6 oz frozen raspberries and strawberries
- 2 tbsp toasted almonds
- Amoretti biscuits to serve
Serves 4
Method
- Place the egg yolks, sugar and warm water in a bowl over a saucepan of hot water. Beat with a whisk until the mixture is pale and frothy and begins to thicken.
- Add the Marsala, a little at a time, whisking constantly until the mixture becomes thick.
- Divide the fruit between four cocktail or wine glasses. Top with the creamy mixture and scatter with the toasted almonds. Serve immediately.
Tiramisu
Few and far between are Italian dessert menus that don’t include Tiramisu. Indeed, if you asked 100 people to name an Italian dessert – 99 would name this one, such is its popularity. This luscious coffee-flavoured dessert is made of ladyfingers soaked in rum and Marsala (or brandy) layered with a whipped mixture of eggs, sugar, and mascarpone cheese, dusted with cocoa.
Ingredients
- 16 sponge fingers
- 60ml rum
- 2 tbsp brandy or Marsala
- 100ml strong black coffee
- 8-10 macaroon biscuits
- 400g Mascarpone cheese
- 2 medium eggs, separated
- 4tbsp icing sugar
- 100g chocolate, grated
Method
- Preheat oven to gas mark 5 / 190 C / 375 F. Once hot bake the sponge fingers for 15 minutes until they are crisp and dry.
- Mix half the rum with the brandy and coffee. Dip the sponge fingers into the liquid, then arrange them in a shallow serving dish.
- Crush the macaroon biscuits over the sponge fingers and pour over any remaining coffee mixture.
- Beat the cream cheese with the egg yolks, icing sugar and remaining rum. Whisk the egg whites until stiff then fold them into the cheese mixture.
- Spoon over the macaroon and sponge fingers and sprinkle the grated chocolate on top. Refrigerate over night and serve the next day to allow the flavours to develop.
If you liked Exquisite Italian dessert treats – Zabaglione and Tiramisu, you’ll find more ideas for desserts on our Food & Drink channel.
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