Zabaglione al Rum
Just recently I heard about this Italian custard-focused dessert called Zabaglione. Zabaglione is made with egg yolks, sugar, and a sweet wine, traditionally, and is a family-style treat that many Italian kids enjoy (it can also be made with coffee). I bookmarked the recipe with the intention of returning to make it.
When I was asked to try out Chic Choc spiced rum, which is made using locally sourced spices from Nordic Quebec, I was torn about how to present it to you. The reason being that the rum was actually quite delicate, and I wanted to incorporate it into a velvety dessert. I knew immediately that I had to find that Zabaglione recipe, but make an adult version with a rich and spicy rum. Oh, how heavenly it was! Rich and velvety custard with the sweetened and spicy notes of Chic Choc rum, makes for a quick and easy dessert- with only three ingredients!
Zabaglione al Rum
- 4 large egg yolks
- 4 tbsp sugar
- 1 scant shot of Chic Choc spiced rum
- Bring 1 cup of water to boil in a double-boiler if you have one, otherwise in a small pot.
- In the top of the double-boiler (or a bowl that can rest in your small pot hovering above the water), whisk the egg yolks and sugar together until they thicken slightly and fade in colour. Add in the rum and place the pot over the boiling water, whisking regularly, until the mixture doubles or triples in size and thickens enough to coat a spoon and wrinkles when stirred. Remove from heat and, if required, strain through a mesh sieve to remove any cooked egg bits (it can happen!).
To serve, place in a small jar wide enough to dip in lady fingers. Or, if you want to be fancy, serve in a martini glass! Best enjoyed warm or cold.
Recipe adapted from Food52.
Disclosure: Chic Choc Spiced Rum provided me with a bottle of their alcoholic beverage for reviewing purposes. All wording, opinions, and recipes are entirely my own.