Light, fluffy and creamy, the heart of a zabaione is only three ingredients - egg yolks, sugar and sweet wine. Sotto Sopra serves theirs with an almond meal and polenta crumble for that much-appreciated crunch. The Chefs' Line
- 6 cherries in sugar syrup (Amarena), halved
Almond polenta crumb
- 375 g plain flour
- 125 g polenta flour
- 4 g baking powder
- 250 g almond meal
- 275 g butter, softened
- 300 g caster sugar
- 5 g lemon zest
- 2.5 g salt
- 75 g egg yolk
- 36 g caster sugar
- 6 medium egg yolks
- 50 ml Boronia marsala
- 20 ml white wine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the almond polenta crumb, preheat the oven to 165˚C. Place the flours, baking powder and almond meal in a bowl and stir to combine. Place the butter, sugar, lemon zest and salt in the bowl of an electric mixer fitted with a paddle. Beat until light and fluffy. Add a little bit of the mixed dry ingredients, then slowly add the yolk and mix until just combined. Add the remaining dry ingredients and mix on low speed until the dough is crumbly. Spread over a baking tray and bake for 11 minutes or until lightly golden. Stand until cool, then break up and store in an airtight container until ready to serve.
To make the zabaione, fill a large saucepan with cold water and place over medium heat. Heat the water but do not boil. Place the sugar and egg yolks in a heatproof bowl and place over the hot water, making sure the bottom of the bowl doesn’t touch the water. Whisk until the mixture has doubled in volume. Whisking continuously, gradually add the marsala and white wine and continue whisking until the mixture is thick and reaches 82˚C. Remove from the heat and set aside.
To serve, divide half the cherries between the serving glasses. Top with half the zabaione, then repeat the layers. Scatter with the crumble and serve.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!