How to Make Cold Zabaglione With Bananas

Zabaglione makes for an elegant conclusion to an authentic Italian meal. Traditionally, this winy custard arrives at the table hot but zabaglione also makes a delightful chilled dessert. Try whipping up some cold zabaglione with bananas, graced with crumbled macaroons.

Things You'll Need

• Large bowl
• 6 egg yolks
• 1/3 cup sugar
• Pot of simmering water
• Balloon whisk
• 3/4 cup Marsala wine
• Glass bowl
• 1 tsp. grated lemon zest
• Plastic wrap
• 1 cup heavy cream, whipped
• Chilled bowl
• Hand mixer
• Rubber spatula
• 1 tsp. vanilla extract
• 2 ripe bananas
• Knife
• 6 goblets or custard dishes
• 2 macaroons or amoretti almond cookies, crumbled

Instructions

1. Combine the yolks and sugar in a large bowl that is over--not in--simmering water. Begin whipping the mixture with a balloon whisk. Incorporate as much air as you can.

2. Once the yolks have turned slightly pale and leave a ribbon trail when the whisk is suspended over the bowl, add the Marsala. The custard will appear to break but don't worry. It will come together again as the Marsala comes up to temperature.

3. Continue beating until you see wisps of steam and the custard has thickened. This should take approximately 10 minutes of continuous whisking.

4. Immediately transfer the custard to a glass bowl. Add the lemon zest. Cover the bowl with plastic wrap and refrigerate. Allow the custard to chill for about an hour.

5. When it has sufficiently chilled, remove the custard from the refrigerator and allow to stand at room temperature while you whip the cream.

6. Add the cream to a chilled bowl. With a hand mixer, beat until the cream forms stiff peaks.

7. Fold the whipped cream into the zabaglione. Use as few strokes as possible, working just until the last streaks vanish. Add the vanilla extract and stir to incorporate.

8. Peel the bananas and slice into discs. Place a few discs in each of six goblets or custard dishes. Spoon the zabaglione evenly into the six vessels. Garnish with the remaining banana slices and the crumbled macaroons or amoretti.

Tips & Warnings

• Use a copper bowl to make your zabaglione if possible, since copper conducts the heat better.

• If you plan to serve the recipe to small children, substitute 1/2 cup of apple juice for the Marsala and add 1 tsp. of almond extract to the finished custard.

• Begin beating the egg yolks and sugar immediately after adding them to the bowl. If you allow the ingredients to remain unbeaten, the sugar will "burn" the yolks.

• Do not use a double boiler. It lacks the volume needed to create a light custard.

References

• "Lidia's Italian Table"; Lidia Matticchio Bastianich; 1998