This custard, made with only 3 ingredients, is comfort food at its finest. A couple of raspberries and a ladyfinger top off this quick and easy dessert that can easily take the place of your after-dinner cocktail. It is definitely not a dessert for children.
I was inspired to make this dish after listening to The Eyes of Darkness by Dean Koontz.
The Eyes of Darkness is one of Koontz's early works. It was published in 1981, written under Koontz's pen name, Leigh Nichols. I was not aware of Koontz's pen name so have not read any of his books written under this pseudonym until now.
This book was offered to me for free in both ebook and audible format from Kindle Unlimited. Koontz's novels usually feature scientific government agencies that are corrupt or have corrupt people working within them. This novel is the same.
What is interesting is that, in this novel, there is a man-made virus that causes imminent death. Remember, this novel was written in 1981. Hmmmmmm.......
Christina Evans is finally getting on with her life after the death of her son, Danny, in a tragic bus accident, when strange things start happening. She finds messages written on the chalkboard in Danny's room, she starts having terrible nightmares in which he is calling for help, and she is repeatedly given the message "not dead" on computers and jukeboxes gone wild.
During all this turmoil Christina meets Elliot Stryker, a lawyer who is retired from the military position that he held. There is an immediate attraction that leads to Stryker making dinner for Tina, in which he serves her Zabaglione for dessert. This was my inspiration for the recipe I am sharing today.
Tina confesses to Elliot the strange occurrences that she is experiencing and together they set out to solve the mystery. This, like all of Koontz's novels, plots good vs evil with a good dose of the supernatural added in.
Several other Koontz books were written under this pseudonym. I look forward to listening to them when on my walks.
I am linking up with Foodies Read. Stop by and see what the other Foodies are reading this month.
Zabaglione
Ingredients
- 6 egg yolks
- 6 T. sugar
- 6 T. Marsala Wine
Instructions
- Place the eggs and sugar in the large bowl of a stand mixer fitted with the whisk attachment. Whisk until pale and thick.
- Transfer to the top of a double boiler or a large bowl placed over a pot of simmering water.
- Stir in the wine and whisk by hand for 10-15 minutes, until the mixture is doubled in volume and thick enough to hold it's shape for a moment when drizzled from the whisk.
- Divide into individual serving bowls and serve warm garnished with fresh berries and/or a ladyfinger cookie, if desired.
Notes
Recipe found at Inside the Rustic Kitchen
Nutrition Facts
Calories
192.24Fat (grams)
7.22 gSat. Fat (grams)
2.58 gCarbs (grams)
21.98 gFiber (grams)
0 gNet carbs
21.98 gSugar (grams)
19.86 gProtein (grams)
4.33 gSodium (milligrams)
15.17 mgCholesterol (grams)
291.6 mg
I used dry Marsala....it was very potent. I read that you could also use liqueurs but that you need to use Marsala to be authentic. If I were to make it again I would use Grand Marnier or Amaretto.
ReplyDeleteYum! Looks so good!
ReplyDeleteThanks Marg
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