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Italian Dessert

post #1 of 11
9/26/06 at 4:03pm
Thread Starter 
A friend of mine asking me to do a nice Italian dessert(fresh and homemade) to celebrate their weddding anniversary, you know as an obliging friend i never say no although I know I don't make dessert that often. I thought of Tiramisu easy to prepare a few steps. Any one like to share an ideas on the type of Italian dessert you are sure of doing it well,preferable can turn it out from a mould like shape. please share?

Thanks
Cookwithlove
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post #2 of 11
9/26/06 at 5:03pm
A nice Zab Mousse.
Are they eating heavy? A quick pick me up like Tiramisu might not put a halt on the evening:eek: :smoking:
pan
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post #3 of 11
9/27/06 at 3:10am
Thread Starter 

Zab Mousse

Can you share the recipe and how you make it?

Thanks
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post #4 of 11
9/27/06 at 4:31am

Hey Pan...

This kind of "Zab"?


Zabaglione
  • 3 egg yolk
  • dry Marsala wine
  • 3 tbsp sugar
  • 4 cups seasonal berries or fruit
Directions:
Zabaglione
  1. Using a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it).
  2. Serve over berries.

I'd do an Italian Cream Cake. Not exactly a mold and serve but it's their anniversary for petes sake!

Orrrrr....Canoli...With candied orange peel, triple sec, pistacio...and chocolate chips in the filling...mmmmmm...

Don't know about making Zab into a mousse, but I'm certain Pan will step up to the bat! (or the pin...<as in rolling> LOL)

April

:lips:
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post #5 of 11
9/27/06 at 3:24pm
Thread Starter 

Zabaglione recipe

Thanks AprilB for taking the effort to post the recipe. One more question where does the name Zabaglione derived from?
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post #6 of 11
9/27/06 at 6:57pm
Cassata is a italian dessert,there are several different versions but the one I make often is the cassata pasticceria by nick malgieri. Its a cannoli filling surrounded buy a rum soaked sponge and covered with marzipan and I cover it with a chocolate glaze. I dont have my recipes with me but if you are interested I will post..

pat
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post #7 of 11
9/27/06 at 8:52pm

Hey, I found a chilled recipe...

Zabaglione Gelato - Cold Version (serves 8)1 tsp. unflavored powdered gelatin, softened in 1 TB. cold water.2 TB. boiling water3 TB. brandy2 cups heavy cream, whipped stiff with 1/2 tsp. vanilla and 1 TB. sugarFor the cold version, first make the original recipeThen, dissolve the softened gelatin in the boiling water.
Add it to the softened zabaglione, stirring slowly. Allow to cool to room temperature.Frosted Italian Dessert Bowls Fold in brandy and whipped cream.Place in individual glasses and chill in the refrigerator for 4-5 hours.


I can't really find the root of the name Zab. It's also a variation of Sabayon (French) but the bottom line is the same wonderful warm custard.

I do vaguely recall Zab being referred to as a gelatto with certain nuts and candied fruits in NY a few decades ago.

BUT I don't know where the name stems from...

Gimme a bit...I'll find it...(she's feiystee she is...)

April





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post #8 of 11
9/28/06 at 7:38am
Personally, I love semifreddo. It's easy to do the day before and is frozen overnight. Cold like ice cream, yet smooth and rich. I prepared a dinner for 10, and it was very well received. I did bittersweet chocolate semifreddo with a raspberry coulis and a lightly sweetened whipped cream.
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post #9 of 11
9/29/06 at 3:27pm
Thread Starter 

Italian dessert

I have been checking high and dry for Marsala wine here in Asia but could not find one and also this is the first time I am going to use this type of wine. Most wine dealer when i ask for marsala wine just nook their head. I know lots of recipe ask for this wine so i die die must lfind it. Please elaborate further on this particular wine from the italy region of marsala near silily?
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post #10 of 11
9/29/06 at 9:01pm

Marsala wine

Hello Cookwithlove,

Marsala is a fortified cask-aged wine available in dry to sweet styles.
My favorite brand for a Marsala wine is Florio which is produced and bottled in Marsala (Sicily) Italy.

The dry one I use to make Chicken Marsala.

The sweet one I used to make a Trifle which is an English dessert. I soaked some ladyfinger cookies in the wine and layered with a custard, chopped fruits and nuts. Chocolate shavings on top...
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post #11 of 11
9/30/06 at 3:50pm
Thread Starter 

TB Conversion

Let me double check with April B. U mentioned TB1 TB 2 in your recipe, are you refering to tablespoon(tbsp)? Thanks.
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