ZABAGLIONE WITH AMARENA PLUMS

Whisk the egg yolks with the wine and sugar over a water bath, then chill. Add the remaining ingredients and stir well again.

Pass the mixture through a funnel and sieve into a 0.5 l whipping siphon, charge with one cartridge, and shake well about 10–12 times. Serve with the Amarena plums.

Wash the plums, halve them, and remove the pits. Then bring the water, sugar, lemon zest, vanilla, and cinnamon to a boil until the sugar has completely dissolved.

Add the plums to the syrup and gently simmer over low heat for about 10–15 minutes, until they are tender but still hold their shape. Remove the pot from the heat and stir in a little lemon juice and alcohol to taste.

Transfer everything to a clean jar and let it steep for at least 24–48 hours, preferably for several days.

Experience a classic dessert with a completely new lightness. Our zabaglione combines the fine aroma of white wine and cognac with the fruity depth of homemade Amarena plums. Thanks to the preparation in the Kisag Whipper, the wine foam cream remains particularly stable and incomparably fluffy – without the need for laborious whisking over a bain-marie.

Here are some perfect accompaniments for your zabaglione with Amarena plums:

Crunchy accents for the palate
The airy and creamy texture of the zabaglione calls for a crunchy counterpart. Classic Italian cantuccini or delicate amaretti biscuits are an excellent match. They echo the almond aroma and provide the necessary bite. A handful of roasted slivered almonds or pistachios scattered over the plums also adds a sophisticated touch and extra structure to the dessert.

Harmonious dessert combinations
This zabaglione is a highlight on its own, but it can also be beautifully integrated into a larger dessert spread. Serve it with a scoop of classic vanilla ice cream – the cool ice provides an exciting contrast to the frothy cream. For something a bit richer, you can serve it with a piece of lukewarm chocolate cake or a simple sponge cake. The dark chocolate harmonizes excellently with the acidity of the Amarena plums.

Matching drink recommendations
A dessert featuring white wine and cognac calls for an equally noble companion in the glass. A sweet dessert wine, such as a Moscato d’Asti, underlines the liveliness of the cream. If you prefer something stronger, choose a small digestif already featured in the recipe: a glass of cognac or a fine amaretto on ice rounds off the evening perfectly. For a non-alcoholic option, a strong espresso is recommended, as its bold roasted notes balance the sweetness of the zabaglione wonderfully.

A little gourmet tip
Would you like to enhance the dessert even further? A few leaves of fresh mint not only provide a beautiful color contrast to the deep red of the plums but also add a pleasant freshness. If you want to intensify the Amarena note, add an extra splash of lemon juice over the plums – this brings out the aroma of the fruit even more clearly.

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