Zabaglione with biscotti

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This zabaglione recipe gives the iconic Italian dessert some serious extravagance with the addition of shaved white truffles, which complement the wine-infused custard beautifully. With two different pistachio biscotti on the side, it's a wonderful dish to bring to the table at the end of a dinner party.

First published in 2019




Pistachio biscotti



Preheat an oven to 165°C/gas mark 3. Make the biscotti by placing the flour, sugar, baking powder and orange zest in a mixing bowl, stirring to combine, then mix in the eggs one after the other. Add the nuts, briefly stir in, then pour into a long rectangular baking tray. Place in the oven for 50 minutes
Remove the biscotti from the oven and slice into long, thin pieces whilst still warm. Turn the oven down to 100°C, arrange the slices in the tray and cook for another hour, until dry and crisp. Set aside to cool
For the pistachio biscotti, turn the oven up to 180°C/gas mark 4. Mix together the pistachio paste, honey and sugar until creamy, then add the ground almonds and egg white. Mix for 1 minute, then shape into 35g balls. Roll in icing sugar and place on a baking tray lined with baking paper. Slightly pinch each ball with 3 fingers at the top, then bake for 15 minutes. Remove and set aside to cool completely, dusting with a little more icing sugar
For the zabaglione, fill a saucepan halfway up with water and bring to the boil. In a heatproof bowl, mix together the egg yolks and egg white, then stir in the sugar and Marsala. Whisk energetically for 1 minute, then place the bowl on top of the saucepan, ensuring the water isn’t touching the base of the bowl. Keep whisking the mixture until it increases in volume, becomes light and fluffy and is warm throughout
To serve, divide the zabaglione between serving glasses and serve the 2 biscotti alongside. Finish with the shaved white truffle, if using
First published in 2019

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

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