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Zabaione Cream with Black Belice Nocellara Olive

ingredients

servings

4

Olive Nere Nocellara del Belice DOP Madama Oliva

150 grams

find out more

Egg, yolk

8 unit

Ladyfingers

4 unit

White sugar

60 grams

Marsala liqueur

400 mL

Desserts from Italy

Zabaione Cream with Black Belice Nocellara Olive

Zabaione Cream with Black Belice Nocellara Olive

vegetarian with gluten with eggs source of D vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zabaione Cream with Black Belice Nocellara Olive

The Belice Dop Nocellara Olives for their consistency are ideal for enjoying themselves as snacks or as snacks with real peas and peanut butter. In the kitchen they are used to flavor cookies in pots such as peppers, eggplants, potatoes, or in some early fish dishes or in buns and bread.

Zabaione Cream with Black Belice Nocellara Olive step 1

step 1

In a pan put the egg yolks and the sugar, mix well with the whisk until the mixture becomes white and foamy, then add the marsala always banging with the whisk, for about a minute.

Zabaione Cream with Black Belice Nocellara Olive step 2

step 2

Dip the baking pan into another larger pot, filled with 1/3 of hot water.

Zabaione Cream with Black Belice Nocellara Olive step 3

step 3

Water should never boil, stir for another 5 to 10 minutes until the cream begins to swell, thicken and become velvety.

Zabaione Cream with Black Belice Nocellara Olive step 4

step 4

Remove the zabaione cream from the fire and serve it immediately on a plate by adding the Black Olive Nocellara del Belice and the crumbled savoiards.

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