Zabaglione Ball
By OcadoLife
Published on 19 November 2021
Fancy a snowball but with a twist? Zabaglione is an Italian dessert custard served warm or cold. It’s traditionally made with marsala wine, which would work just as well here if you have it in your drinks cabinet. The Zabaglione is added to a cocktail mixture of rye whiskey, Frangelico Liqueur and finished with a delicate grating of nutmeg. Recipe from Michele Lombardi, a bartender from Italy and head mixologist at Quaglino’s in London.Time and servings
30 minsTotal time
2Servings
25 minsPrep time
5 minsCooking time
Ingredients
- 10 egg yolks, for the zabaglione
- 200 ml of sweet vermouth (red or rosso; we used belsazar red), for the zabaglione
- 100 g of caster sugar, for the zabaglione
- 100 ml of rye whiskey
- 40 ml of double cream
- 20 ml of frangelico liqueur
- 1 sprinkle of freshly grated nutmeg
Method
Step 1
To make the zabaglione, fill a saucepan about a third full with water, then set over a medium heat and bring to a simmer. Meanwhile, use a balloon whisk to lightly combine the zabaglione ingredients in a heatproof bowl, then put the bowl on top of the pan of simmering water – don’t allow the water and bowl to touch. Whisk constantly for about 5 mins, or until you get a very creamy, thickened mixture. Remove from the heat, set aside to cool, then chill in the fridge for about 30 mins (the zabaglione will keep for up to 2 days in the fridge in a sealed container).Step 2
To make the cocktail, pour all the ingredients into a cocktail shaker, add 4tsp of the chilled zabaglione mix, and fill up with ice. Shake for about 10 secs, then pour into 2 coupe glasses, or strain, if you prefer. Sprinkle with a little freshly grated nutmeg to garnish.