Zabaione with Beer Recipe

Published in Piemonte Recipes

ingredients

4 egg yolks, 120 gr sugar, 2 dl. clear beer, 1 sachet of vanilla.

making it

Separate the yolk from the white of the eggs and add the former into a glass bowl.

Mix with the sugar until a homogeonous and voluminous texture has been achieved. Pour the beer into this and amalgamate it with care.

Place the bowl into boiling water 'a bagnomaria' and cook the mixture with a hand whisk until such time the zabaione takes on a creamy texture.

When it is sufficiently consistent, but not allowing it to reach boiling point, remove from the heat.

Serve the zabaione warm on slices of your favorite Italian cake.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
Last modified on 09 July 2012
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