In the musical Nine, film director Guido Contini is searching for inspiration for his movie called Italy. Seriously, this is a BIG topic. Tiramisu alone deserves a chapter. Let us zoom a little closer and explore the beauty of a Tiramisu’s fragment, zabaglione. Zabaglione, also known as zabaione, or sabayon in French, is a light airy dessert/sauce made with egg yolk, sugar and liquor.
If you fold in the chilled egg mixture into mascarpone cheese, you will get the filling for Tiramisu. I went a little off the track by making a Umeshu Zabaglione (instead of using popular Italian wines like Marsala or Moscato). Umeshu is a Japanese plum liquor, “Ume” refers to the plum while “Shu” means liquor. Although “Ume” is not the same as the plum we often know, both type of plums derive from the same family, and hence the idea of serving both together in this easy dessert: caramelised plum with chilled umeshu zabaglione.
Caramelised Plum with Chilled Umeshu Zabaglione
50g egg yolks
30g umeshu (Japanese plum liquor)
2 plum, pits removed, cut into segments
50g orange juice
- In a mixing bowl, whisk together egg yolk and honey till pale.
- Add umeshu and set the bowl over a pan of simmering water (making sure that the base of bowl is not touching the water, you don’t want to make scrambled egg). Whisk constantly until the mixture becomes foamy, has thickened and coats the back of a spoon.
- Remove from heat, and continue whisking until it cools. Fridge to chill the zabaglione thoroughly.
- Heat the sugar in a pan to a light caramel, then deglaze with butter and orange juice. Add the plum and keep spooning the caramel sauce to it until the fruit is tender but still intact.
- To serve, arrange the plum in a serving bowl/glass, spoon in zabaglione and sprinkle some pistachio nuts.
Bravo! No wonder in history, zabaglione was treated as a luscious source for energy. Go ahead and celebrate Easter with this eggylicious dessert.