02 January

Chocolate Zabaglione Parfaits

Elegant to look at and luscious on the palette, these chocolate zabaglione parfaits are sure to please. Recipe makes twenty 5-oz. parfaits.

YOU WILL NEED:
Chocolate cake baked in a sheet pan (approx. 12 minutes at 325 degrees F) and cut into cubes
Chocolate pastry cream
Zabaglione filling
Rum espresso syrup
Clear plastic parfait cups, 5 oz size

CHOCOLATE PASTRY CREAM:

6 egg yolks
9 Tbsp. Sugar
1-½ Tbsp. Flour
1-½ Tbsp. Cornstarch
2-2/3 c. milk
1-1/3 c. heavy cream
1-½ c. chocolate chips

  • Combine yolks, sugar, flour and cornstarch in a bowl and set aside.
  • Heat milk and heavy cream in a saucepan until simmering.
  • Add half of heated milk mixture to egg mixture and stir until blended.
  • Add egg mixture back into saucepan and cook 2 minutes.
  • Remove pastry cream from heat and stir in chocolate until completely melted and blended.
  • Pour pastry cream into bowl, cover with plastic wrap and chill for 2 hours before using.

ZABAGLIONE FILLING:

6 egg yolks
1 c dry marsala wine
2/3 c Sugar
1 lb marscapone cheese (softened)
1 1/3 c heavy cream

  • Place the egg yolks, marsala, and sugar in the top of a double boiler, over simmering water. Whisk until pale yellow. (This takes quite a while, so use a handheld electric beater). Continue whisking the mixer off the heat until cool.
  • Combine the egg mixture with the marscapone cheese.
  • In a separate bowl, beat the heavy cream until soft peaks are formed.
  • Fold the egg mixture into the heavy cream, one-third at a time.
  • Chill in refrigerator until set.

RUM ESPRESSO SYRUP:
2 cups espresso or strong coffee
1 cup sugar
¼ cup rum

  • Add sugar to coffee and bring to a boil. Allow to cool and stir in rum.

ASSEMBLY:

Spoon a few tablespoons of chocolate pastry cream into bottoms of cups. Add a square of chocolate cake on top. Spoon espresso syrup over cake.Place zabaglione cream in a pastry bag. Pipe cream 2/3 of the way to the top of cup. Add square of chocolate cake. Add more espresso syrup. Fill cup to top with chocolate pastry cream. Add decoration of choice on top. (Shown with piped chocolate design).

TAGS: Chocolate, Desserts