Many years ago I worked in an Italian restaurant during the America’s cup races in New Zealand. One of our favorite desserts that summer was a light and creamy traditional zabaglione. This version, made with a coconut water reduction and honey instead of marsala and sugar is a real treat on a winter’s night.
Technically, a zabaglione is a caudle, a hot, wine-fortified drink made as a healing draught for a sick person. The noun later morphed into the verb “to coddle,” meaning “to treat with extreme or excessive care or kindness.” Which isn’t a bad way to describe how zabaglione makes me feel. –Zabaglione Love
Check out this article for more interesting information on the history of zabaglione.
- 2 cans (660 mL) coconut water
- 2 pods cardamom
- 1/2 pod vanilla
- 3 T honey
- 6 egg yolks (pastured)
- 125 mL marsala (optional)
- 250 mL cream
Reduce the coconut water in a heavy-bottomed saucepan with the cardamom pods and the vanilla. Cut the vanilla pod in half and scrape out the seeds into the coconut water for fuller flavor. Do not boil the coconut water. Keep the heat low just below a simmer. When the coconut water is reduced to about 1/4 c add in the honey and reduce until a syrup. Stir frequently to prevent it from burning.
Using egg yolks from pastured hens whisk over a double boiler. Add in the coconut syrup slowly as you whisk the eggs (add the marsala at this point if you are using it). Whisk continuously until the egg yolks are creamy, fluffy and frothy. Don’t allow them to overheat or they will cook too quickly and form lumps.
When the egg yolks have thickened remove from heat and continue to whisk to cool the egg yolks. In the meantime whisk the cream to soft peaks. When the egg yolks have cooled, fold the whipped cream into them and chill. Serve with fruit compote like a the cherry and quince compote shown below.