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No bake mini cheesecakes with zabaione

1. January, 2017

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This is an easy dessert in a glass that has a pretty interesting flavor. I guess it’s not everyone’s cup of tea but wine and almond lovers will love it!

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Zabaione is an Italian dessert made of egg yolks, sugar and dessert wine. Don’t even ask me how I came to the idea of pairing cheesecake with zabaione because I didn’t see it anywhere, it just popped into my mind that, hmm, that would be interesting!
And it really is something special. You can substitute wine with milk or juice for a non-alcoholic version.

Crunchy wafers, light and tangy cheesecake and even lighter and fluffier, sweet zabaione make a great combo.

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When I was little my grandmother made me zabaione a lot of times, at the time I didn’t know this was the name, the preparation was also a bit different. It’s funny when I think of it now because what I ate then was mixed egg yolk and sugar, raw. Do you imagine eating that ? It was delicious. I also remember I didn’t like it fluffy and mixed too much. But this is the real version with a strong wine taste so chose one that you really like. I used Marsala wine with almonds because it was the only one I could find in the store but I like the taste of it so I didn’t mind. If you are making the dessert in advance, make the cheesecake first (it can wait in the fridge for a day or two), then make and add the zabaione when you are to ready serve.

Ingredients

(makes 4 portions)

Base
80 g Loacker creme noisette

Cheesecake
100 g cream cheese (Philadaphia)
35 g powdered sugar
25 g sour cream
90 g whipping cream

Zabaione
2 egg yolks
35 g powdered sugar
2 tbsp Marsala wine with almonds

+ Loacker rose for decoration

Instructions

Base
Prepare 4 small glasses. Crush the wafers finely and distribute evenly to the 4 glasses. Press the crumbs tightly to the bottom.

Cheesecake
With an electric mixer, mix the cream cheese with sugar for about 2 minutes.Add sour cream and whipping cream. Mix on medium-high speed until the mixture is stable and holds stiff peaks. Pipe the cheesecake into the prepared glasses and put them in the fridge.

Zabaione
Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Put the egg yolks and sugar in a bowl, mix them and place the bowl on top of the pot with simmering water. The bowl should not touch the simmering water. Beat the egg mixture with an electric mixer on medium-high speed until it becomes light and fluffy, about 3 minutes. Then, while mixing add the Marsala wine and mix for another 5 minutes. Zabaione should be hot to the touch, very light and fluffy. Remove from the pot and wait for it to cool down a bit.
Take the glasses from the fridge and distribute the zabaione. Put a Loacker rose on top for decoration and serve.

Enjoy 🙂

 

Mini cheesecakes brez peke z vinskim šodojem

Sestavine

Za 4 porcije

Podlaga
80 g Loacker creme noisette

Cheesecake:
100 g kremnega sira (Philadephia)
35 g sladkorja v prahu
25 g kisle smetane
90 g sladke smetane za stepanje

Vinski šodo
2 rumenjaka
35 g sladkorja
2 žlici vina Marsala

(namesto Marsale lahko uporabimo katero drugo desertno vino, za brezalkoholno verzijo pa uporabimo sadni sok ali mleko)

+ Loacker rose za dekoracijo

Priprava

Podlaga
Loacker napolitanke zdrobimo ali zmeljemo na drobne delce, razdelimo v 4 manjše kozarce in jih dobro potisnemo ob dno.

Cheesecake
V skledi zmešamo kremni sir in sladkor v prahu z električnim mešalnikom, približno 2 minuti. Dodamo kislo in sladko smetano. Mešamo na srednji-visoki hitrosti dokler krema ni več tekoča. Z  dresirno vrečko nabrizgamo kremo na pripravljeno podlago v kozarce (če nimate dresirne vrečke, uporabite žlico). Kozarce postavimo v hladilnik.

Vinski šodo
V lonec natočimo za 3 prste vode in jo rahlo zavremo na majhnem ognju. V posodo, ki je dovolj velika, da stoji na loncu z vodo, dodamo rumenjake in sladkor, zmešamo in posodo položimo na lonec z vodo. Z električnim mešalnikom začnemo hitro mešati rumenjake s sladkorjem in miksamo nad soparo toliko časa, da zmes postane rahla in penasta, približno 3 minute. Nato med mešanjem počasi dodamo dve žlici vina in mešamo še 5 minut oz. dokler ni zmes zelo puhasta in vroča na dotik. Posodo s šodojem odstavimo in počakamo, da se rahlo ohladi. Iz hladilnika vzamemo pripravljene kozarce. Šodo, ki ni več vroč, porazdelimo v kozarce, v vsakega dodamo še Loacker rose in postrežemo. Če jo želimo pripraviti v naprej, lahko cheesecake pripravimo nekaj dni prej, šodo pa dodamo tip pred postrežbo.

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