How to make zabaglione cream

First of all, use a bowl that can then fit specifically into a bain-marie saucepan.

Then whip the eggs with the sugar directly in this bowl with the help of an electric mixer, for about 5 minutes, until the mixture is soft and frothy and tripled in volume:

At this point, slowly add the liqueur, not all at once, but little by little, always whipping with an electric whisk. The compound must not disassemble.

Finally, transfer the bowl over a saucepan with some water and cook your eggnog cream in a bain-marie over a low heat, stirring with a hand whisk from bottom to top so as not to dismantle the mixture for about 8 minutes – 10 minutes.

Tips on how to make the perfect Zabaione

Attention, if you have a thermometer better for cooking, because the perfect temperature that the cream must reach is 84° ;

If you don’t have a thermometer don’t worry, keep the heat very low, continue stirring from bottom to top, but every now and then move away from the fire to prevent the temperature from getting too hot!

your eggnog is ready when you lift the whisk compound ‘writes’the consistency is not liquid, but not too thick either.

I’ll leave you one last thing trick to speed up, you can also cook directly on a very low heat, the zabaglione will thicken much sooner, but be careful that the cream without it must not exceed 100° otherwise the egg will burn, so in this case you must remove it from the heat every 20 – 30 seconds, stir a few second then put it back on the heat. It shouldn’t be too thick

Finally it has cooled you can further whip it with an electric whisk.

Here’s yours ready Eggnog

storage

It can be stored in the fridge for 2 days, sealed with film. Before serving it, work it with the whisk before serving it so that it becomes foamy again.

If you love this preparation, also try my English Cream, and my entire selection of desserts