tiramisu
Desserts from Italy
Zabaione Cream with Black Belice Nocellara Olive
Zabaione Cream with Black Belice Nocellara Olive
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
step 2
Dip the baking pan into another larger pot, filled with 1/3 of hot water.
step 3
Water should never boil, stir for another 5 to 10 minutes until the cream begins to swell, thicken and become velvety.
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.