Vegan Zabaglione - Easy To Make Identical To The Original Recipe
A hidden gem of classic Italian cuisine: This beloved dessert, traditionally based on egg yolks, wine, and sugar, now gets a glorious vegan revival —Vegan yolk sauce, delicate aquafaba foam, and sweet Muscat wine join forces to create a silky, dreamy treat that's simply unforgettable! 🍷✨
Ingredients
4-6 Servings
- 2 Tablespoon vegan butter 30 grams
- ½ Tablespoon nutritional yeast flakes
- 1 teaspoon corn starch
- ⅛ teaspoon Xanthan Gum
- 1/16 teaspoon ground turmeric Or a pinch more, depending on the desired yellowish shade
- 1/16 teaspoon paprika
- ¼ cup marsala wine or any sweet white wine
- ¼ cup unsweetened plant-based milk
- ⅛ teaspoon black salt kala namak
- ¼ cup aquafaba chickpea water from a can
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
- ¼-⅓ cup sugar by taste
Serving Options
- vegan lady fingers
- vegan orange sponge cake
- Roasted coffee beans, grated orange peel, strawberry, berries, fruit salad
Instructions
- Start with "vegan egg yolk" sauce: in a small saucepan, melt vegan butter over low heat, stirring constantly.
- Add nutritional yeast, corn starch, xanthan gum, turmeric, and paprika, and mix well.
- Add wine and milk and mix well. Increase to medium heat and cook, stirring, until it thickens. Remove from heat, and set aside to cool.
- Put the aquafaba in a deep bowl, preferably of metal. Whip at low speed for a few seconds until bubbles start to show.** (See note at the end of the recipe). Add salt and vinegar and whip until foam begins to form.
- Increasing to the highest speed; using a spoon, add sugar gradually and whip until you get a stable, soft meringue.
- Add black salt to the yolk sauce and mix well. Add the yolk sauce to the meringue gradually, using a spatula-spoon with folding movements until combined.
Serving Options
- Pour into champagne or dessert glasses, sprinkle with grated orange peel, strawberries, or berries, and serve with vegan lady fingers.
- Trifle Zabaglione: Place a slice of orange sponge cake on a serving plate. Next, add 2-4 Tablespoons of fruit salad, pour Zabaglione generously over the fruits, and serve.
- Serve Zabaglione warm or chilled.
Notes
You can whip the meringue with a table or hand mixer. I used a powerful immersion blender with 12 speeds, whipped on the highest level, and I got a very stable meringue within a few minutes.
Tried this recipe?Let us know how it was!