Author Topic: “BAILEYS” ZABAGLIONE  (Read 13889 times)

Offline Thermomixer

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“BAILEYS” ZABAGLIONE
« on: September 01, 2008, 07:24:21 am »
Name of Recipe:“BAILEYS” ZABAGLIONE (TM31)

Number of People: 4 - 6

Ingredients:

1 MC castor sugar
2 eggs
4 egg yolks
2 MC Baileys Irish liqueur

(MC = Measuring cup = 100ml)

Preparation:

Insert the Butterfly over the blades & add the sugar, eggs and egg yolks.

Whip for 4 minutes, Speed 4.

Add the Baileys and cook for 5 minutes at 70 ºC, Speed 4.  You may need to increase the temp to 80ºC to thicken it.

Serve immediately.

Photos:



Tips/Hints:

The original recipe uses marsala, but I used Bailey's as it has a creaminess that helps keep the zabaglione thick. If you are not into alcohol then you can either cut back or substitute the Baileys. Some people use sparkling wine (Spumante), orange juice or coffee.

In most recipes for zabaglione made in the Thermomix the heat is turned on at the start, so it is even easier. I have found that creaming the egg and sugar before starting to heat the mixture reduces the amount of yolk that may catch on the cooking base.

Originally published here: http://thermomix-er.blogspot.com/2008/07/baileys-zabaglione-in-thermomix.html

members' comments

Chookie - Thanks for this fab. recipe Thermomixer.    Made it for visitors tonight,  fabulous.    Cooked it at 80 but otherwise made it exactly as stated.

A Canadian Foodie - I have found that if duck eggs are used instead of chicken eggs in Zabaglione that it will not break down. It has sat in the glass for over two hours when made with duck eggs! I use the same amount as chicken eggs, even though they are much bigger. The texture is even more luscious, if possible!
« Last Edit: July 13, 2014, 01:31:38 am by judydawn »
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Offline A Canadian Foodie

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Re: “BAILEYS” ZABAGLIONE
« Reply #1 on: January 29, 2009, 05:56:14 am »


Quote
In most recipes for zabaglione made in the Thermomix the heat is turned on at the start, so it is even easier. I have found that creaming the egg and sugar before starting to heat the mixture reduces the amount of yolk that may catch on the cooking base
.

I have found that if duck eggs are used instead of chicken eggs in Zabaglione that it will not break down. It has sat in the glass for over two hours when made with duck eggs! I use the same amount as chicken eggs, eventhough they are much bigger. The texture is even more luscious, if possible!
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Offline Thermomixer

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Re: “BAILEYS” ZABAGLIONE
« Reply #2 on: January 29, 2009, 08:48:58 am »
Thanks very much - it is one of my wife's favourites.  ;D ;D ;D

So, now to hunt out the duck eggs.
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Offline Rach

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Re: “BAILEYS” ZABAGLIONE
« Reply #3 on: February 10, 2009, 02:47:29 pm »
mmm... haven't had zabaglione in years...

Offline Thermomixer

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Re: “BAILEYS” ZABAGLIONE
« Reply #4 on: February 11, 2009, 05:21:00 am »
It may take a few tries to get the desired result - but once you get it worked out the recipe will be a regular.  ;)
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Offline Rach

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Re: “BAILEYS” ZABAGLIONE
« Reply #5 on: February 14, 2009, 12:57:29 am »
Quote
the recipe will be a regular.
And so I may just go back to drinking alcohol after years of having very little... (gestating and breastfeeding does that to you!)

Offline Thermomixer

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Re: “BAILEYS” ZABAGLIONE
« Reply #6 on: February 14, 2009, 03:58:38 am »
Quote
   ....gestating...

First time I've heard gestating - nice turn of phrase.   ;D ;D
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Offline achookwoman

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Re: “BAILEYS” ZABAGLIONE
« Reply #7 on: December 01, 2009, 05:38:48 am »

Have just read the zab. recipe.   Visitors for tea tomorrow, so will try it out.   Thanks Thermomixer.    I usually make 2 desserts when we have visitors so will make Brazens Pav. with raspberries.   Thanks.

Offline I Love Bimby!

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Re: “BAILEYS” ZABAGLIONE
« Reply #8 on: December 01, 2009, 06:22:18 am »
Thanks for bumping this one - drooooling....   :P

I was feeling disappointed thinking it had too much dairy but just looked the ingredients  :-)) and YIPEEE!!!! might treat myself to this and use the extra whites for some more strawberry foam  ;D ;D ;D
For a healthier lifestyle.
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Offline Thermomixer

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Re: “BAILEYS” ZABAGLIONE
« Reply #9 on: December 01, 2009, 12:57:53 pm »
This is one to impress the guests with - you can actually put it all in and just let it go - but I preferred to whip yolks and sugar without heat first.  Just been to a demo where they made sabayon - so easy.
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Offline achookwoman

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Re: “BAILEYS” ZABAGLIONE
« Reply #10 on: December 02, 2009, 12:49:41 pm »

Thanks for this fab. recipe Thermomixer.    Made it for visitors tonight,  fabulous.    Cooked it at 80 but otherwise made it exactly as stated.

Offline Thermomixer

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Re: “BAILEYS” ZABAGLIONE
« Reply #11 on: December 02, 2009, 01:09:31 pm »
Thanks chookie - good work
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