Orange & honey zabaglione

Indulge in the delightful flavors of our Orange & Honey Zabaglione. This luxurious Italian dessert, made with fresh orange juice, egg yolks, a touch of honey, and sugar, offers a velvety texture and a burst of citrus sweetness. Perfect as a light and elegant after-dinner treat. Ready in just minutes!

  • 19 Apr 2025
  • Cook time 7 min
  • Prep time 8 min
  • 4 Servings
  • 4 Ingredients

Orange & honey zabaglione

Zabaglione is a classic Italian dessert that's both light and creamy. This particular version combines the richness of traditional zabaglione with the refreshing flavor of orange and the sweetness of honey. Using just a few ingredients, you can create a delicious and elegant dessert that's perfect for any occasion.

Ingredients:

6 yolks
100g
2 tbsp sugar
30g
2 tbsp honey
20g
1 cup orange juice
230g

Instructions:

1. Preparation:
- Separate the egg yolks from the whites, ensuring no traces of egg white are left with the yolks.
- Squeeze fresh oranges to obtain 1 cup of orange juice, if possible.
2. Mix Ingredients:
- In a heatproof bowl, preferably stainless steel, combine the egg yolks, sugar, and honey.
- Whisk the mixture together until it becomes pale and well combined.
3. Add Orange Juice:
- Gradually add the orange juice into the egg mixture while continuing to whisk. Ensure the mixture is smooth and homogeneous.
4. Heat and Whisk:
- Set up a double boiler by choosing a saucepan that fits the heatproof bowl snugly. Fill the saucepan with about an inch of water and bring it to a simmer over medium heat.
- Place the bowl with the egg mixture over the simmering water, ensuring the bottom of the bowl does not touch the water.
- Continuously whisk the mixture in a figure-eight motion to promote even cooking and prevent scrambling. This step is crucial as it ensures the zabaglione will be light and airy.
5. Cook Until Thickened:
- Keep whisking for about 10-15 minutes or until the mixture has thickened, tripled in volume, and forms soft peaks. The temperature of the mixture should reach about 150-160°F (65-70°C) for safe consumption.
6. Serving:
- Once thickened and airy, remove the zabaglione from heat.
- Serve immediately for the best texture and flavor. The zabaglione can be presented in individual serving glasses or bowls.
7. Garnish (Optional):
- You can garnish your zabaglione with fresh orange zest, a drizzle of honey, or a sprig of mint for an added touch.

Tips:

- Use fresh orange juice for the best flavor.

- Make sure to whisk the yolks and sugar until they are light and frothy; this helps to create a light and airy texture.

- When cooking the mixture, ensure the heat is low and constant to avoid scrambling the eggs.

- A double boiler is ideal for cooking zabaglione, but if you don't have one, you can improvise by placing a heatproof bowl over a pot of simmering water.

- Serve zabaglione warm or chilled, depending on your preference. It pairs wonderfully with fresh fruit or a light cake.

Orange & Honey Zabaglione is a delightful dessert that offers a wonderful blend of flavors with minimal effort. The combination of citrus and honey results in a balanced and refreshing taste that will leave your guests impressed. Follow the tips provided to ensure your zabaglione turns out perfectly every time. Enjoy your culinary creation!

Nutrition Facts
Serving Size100 grams
Energy
Calories 160kcal8%
Protein
Protein 4.61g3%
Carbohydrates
Carbohydrates 18g5%
Fiber 0.18g0%
Sugar 16g16%
Fat
Fat 8g9%
Saturated 2.44g8%
Cholesterol 280mg-
Vitamins
Vitamin A 100ug11%
Choline 210mg39%
Vitamin B1 0.09mg7%
Vitamin B2 0.14mg11%
Vitamin B3 0.03mg0%
Vitamin B6 0.11mg7%
Vitamin B9 55ug14%
Vitamin B12 0.50ug21%
Vitamin C 18mg20%
Vitamin E 1.55mg10%
Vitamin K 0.18ug0%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.04mg5%
Iron, Fe 0.76mg7%
Magnesium, Mg 7mg2%
Phosphorus, P 110mg9%
Potassium, K 140mg4%
Selenium, Se 14ug26%
Sodium, Na 13mg1%
Zinc, Zn 0.62mg6%
Water
Water 63g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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