Lapin d'Or brings us a rather sophisticated dessert of Ginger Wine
Zabaglione with Mango (34), which sounds divinely delicious bringing together warm ginger - sweet custard and soft succulent pieces of fresh mango.
Not exact matches
with this delicious meal culminating in sweet
zabaglione triffles
with light custard, biscotti, and fresh berries.
The Italians knew what they were doing when they mixed strong 100 % Kona Coffee
with the light yet rich
zabaglione.
Classic
zabaglione is made
with dry Marsala, but I like the way a spicy, floral Riesling pairs
with ripe summer fruit.
Last night we finished our dinner
with this classic Italian dessert, a macerated fruit salad
with our own version of a honey
zabaglione.
When the
zabaglione is light and fluffy, move the bowl to a larger bowl filled
with ice water to cool the
zabaglione quickly.
The Italians knew what they were doing when they mixed strong 100 % kona coffee
with the light yet rich
zabaglione.
We got the Sweet Foccacia
with Roasted Grapes, Muscat
Zabaglione and Spiced Almonds, the Pumpkin Bread Pudding and the Beignets au Chocolate, Cinnamon, Wildflower Honey and Chocolate Sherbert.
Another time, over the cherries, pour sabayon or
zabaglione, flavoured
with Marsala.
Dip the berries in the sauce and drop on top of a serving of
zabaglione, topped
with a dollop of Chantilly cream, and drizzle on a little sauce.
For dessert, a maple syrup topped
zabaglione (sabayon) served in tiny crystal shot glasses, delightful
with a little piece of cognac marinated fig, adorned
with a fresh mint leaf, eaten
with a demitasse spoon — completes the Thanksgiving feast,
with fresh brewed expresso.
Put the first cake layer on a serving plate and cover
with a layer of
zabaglione and a layer of fresh cherries, top
with another cake layer and repeat twice more.
Sit the final cake layer on top then completely cover the top and sides
with the remaining
zabaglione mix, using a palette knife to swirl the mixture about smoothly and confidently.