SABAYON WITH BLACKBERRIES

6 to 8 servings

1 pound (2 pints) ripe blackberries
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste

Whisk to blend the yolks, Marsala, and sugar in a stainless-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce  the sabayon should never get so hot that you can't stick your very clean finger in it  and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes.

Spoon a portion of berries  1/2 cup or more  into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries.

Adapted from Julia and Jacques Cooking at Home

This chocolate mousse came from Lars, and it is wonderful! This is what I would serve!

FRANGELICO CHOCOLATE MOUSSE (serves 4-6)
¼ cup sugar
2 stiffly beaten egg whites
¼ cup Frangelico liqueur
1-½ cup whipping cream
¼ lb. bittersweet chocolate
2 Tablespoons powdered sugar
2 Tablespoons whipping cream
Chopped roasted hazelnuts

Combine ¼ cup sugar and Frangelico a small pan and cook at very low heat until just dissolved.

Melt the chocolate in a double boiler and add the whipping cream and stir until blended. Add the Frangelico syrup and blend the two until smooth. Allow to cool. When the mixture is cool (but not chilled), fold it into stiffly beaten egg whites. Beat the whipping cream with the powdered sugar, and fold the two mixtures together. Sprinkle top of mousse with roasted, chopped hazelnuts. Chill in individual serving glasses for at least two hours before serving. If keeping over night, cover the mousse with a circle of waxed paper or parchment paper.

I serve italian all the time. I often do biscotti with coffee, but if you don't like coffee taste . . . I also do fruit cobbler or fruit upside down cake, which is sort of like that torte that made the rounds here. Personlly I like just fruit with some frozen yogurt or sorbet. I also do ricotta cheesecake, but that is rather light, some people don't like it since it is not like the regular kind, more of a mouse or chiffon consistency. Let me know if any of this appeals to you and I'll post. I have also done fruit compote with vanilla pudding, which is not exactly zabaglione but easy and delicious. Rice pudding is nice too, with wine soaked raisins.

Ooooo, something lemony. Like my favorite, lemon cake. Or lemon bars. Or lemon sherbet with raspberry shortbread cookies. And don't forget the limoncello!

LEMON CAKE
Your favorite yellow cake recipe or box
6 oz frozen lemonade concentrate
Powdered sugar
16 oz Whipping cream
1 tsp Vanilla

Bake the cake in two layers. While cakes bake, allow lemonade concentrate to thaw. When liquid, stir in 4 Tbs powdered sugar.

Cool cakes for about 5 minutes, remove from pans to rack. Gently poke each cake with a fork approximately one million times. Spoon the sweetened concentrate evenly over both cakes.
Whip the cream to stiff peaks with a little powdered sugar and vanilla.

When completely cool, put one layer on serving plate, spread a thick - about half - layer of the whipped cream, put the second cake on top, apply the rest of the whipped cream to the top of the cake. Let the whipped cream ooze a bit between the layers.

It will keep for several days in the fridge. It's light and sweet-tart. I'm Italian, and I serve this cake over and over again. If you want to really impress, decorate it with raspberries dipped in sugar just before serving. The cookies and sherbet are also a good option.

Sherry

This may not be elegant enough, but I've made them twice and both times my guests have complimented them and, more importantly, they finished them up:

Frozen Orange Dessert

Recipe By : Internet
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oranges
Sugar
1 pint vanilla ice cream/orange sherbet
combo (Haagen-Daz)
Fresh mint sprigs

Slice 1/4" off the top of each orange and put aside. Scoop out pulp (use a grapefruit spoon) and reserve for other use.

Wet outside of orange shell and roll in sugar to coat. Do orange tops as well.

Scoop sherbet/ice cream into shells and freeze. Serve on plate, garnished with fresh mint.

Tip: If ice cream recommended is not available, use vanilla ice cream and orange sherbet, alternating filling oranges with small scoops of each.

- - - - - - - - - - - - - - - - - -

MY NOTES: Great dessert after a heavy meal. DH likes to help in the kitchen so the pulp scooping is his job. I did NOT wet and sugar them since I think that would be pretty messy and totally unnecessary. I used Edy's orange sherbet and cream -- 1/2 gallon. A pint would not have been enough. For such a simple dessert, it really makes a nice presentation and being able to make them ahead of time is an added bonus.

How about this Italian Cassata cake.

Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto

Cake Base

1 cup unsalted butter
1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, Orange Liqueur or Amaretto)

Preheat oven to 325°F. Butter a 9 x 5 loaf pan. Cream butter until light and add sugar gradually.
Beat eggs in one at a time. Add vanilla and flavorings. Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

Note: This cake improves with age and freezes well.

Filling, Icing and Final Assembly

1 pound ricotta cheese
2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit

Icing

2 cups whipping cream
1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

Spread a coating of cream over the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve thin slices.

Notes: This cake can also be iced with chocolate icing and it can be made into a round instead of in a loaf.

My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.

I agree, lemon would be good. Lori's Limoncello Sorbet would be nice, you don't even need an ice cream freezer to make it:

Limoncello-Mint Sorbet with Fresh Blackberries

2 cups water
1-1/3 cups sugar
1/2 cup limoncello
1 cup fresh lemon juice (about 6 large lemons
1/2 cup chopped fresh mint
2 cups blackberries
Lemon slices

1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.

2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)

CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg

Cooking Light, MAY 2009

We had it in Chicago just a few weeks ago. I'd have left the mint out, but that's because I don't really care for mint. It was delicious and a huge hit.

Annie

All of the suggestions are very good. The pictures... make me hungry, and I have just eaten dinner! :-)

We always have Tiramisu with Italian meals. If you don't like it simply because of the coffee, make one without it. I do that all the time and people still love it.

If Tiramisu is absolutely out of the question, I would suggested lemon cheesecake, with chocolate glazing. There's something about lemon and chocolate, so good!

Al

Here is a link that might be useful: No coffee Tiramisu recipe

This from my friend Barbara....of course freeze in a Donvier type freezer.
Lemon Sherbet

2 cups fresh lemon juice
2 cups sugar
Grated zest
1 cup whipping cream
1/2 cup water

Process all ingredients in a blender or food processor fitted with a
steel blade.

The first time made this it was VERY bracing (my son-in-law's comment
about his wife's no-sugar strawberry ice cream, and
though we like things on the tangy side, I put in a tad more sugar than
called for. My blender died so I used my big mixer
with whipping mixer tool, though of course you don't have the cream
whipped, just well mixed -- or at least that's how mine is!
Barbara

Often, they just serve a lovely fruit salad.

Zuccotto is my favorite Italian dessert ever since I saw Martha make it on her show years ago. The presentation is stunning...but Ann's ricotta cake is equally!
I also love cannolis even if they're common.

Giadas recipe is probably just as good as Marthas but easier.
Whatever I made, I would also have biscotti.

Here is a link that might be useful: Martha Stewart

Biscuit Tortoni

6 eggs
3/4 C sugar
2 dozen macaroons
2 tsp vanilla or almond extract
2 C heavy cream

1. Blend cookies in blender. Separate eggs...beat egg yolks with sugar. Add 3/4 C cookie crumbs. Add flavoring.
2. Beat egg whites until stiff. In separate bowl whip whipping cream. Fold cream into egg whites.
3. Cream step one with step 2 Pour into individual dessert dishes or ramekins. Sprinkle with remaining crumbs and top with maraschino cherry. Freeze. (I combine vanilla and almond extract. If I can't find the macaroons (generally by matzos) I make my own but if you can buy them already made, this is a very easy dessert, yummy and can be made weeks ahead.

I'll second that Limoncello Sorbet recipe! YUM! If you don't have an ice cream maker, just freeze it in a shallow pan. When it's firm break it up and process in a food processor until finely ground, then refreeze. Scoop and enjoy!

Here's another idea. I served this at my daughter-in-laws baby shower and everyone raved about it. It's a lot simpler than it looks, and very elegant! You can use any fruit you like, too.

Champagne Zabaglione with Fresh Fruit Compote
Bon Appétit : February 1996

Zabaglione
 1 cup dry Champagne or other sparkling wine
 3/4 cup powdered sugar
 5 large egg yolks
 2 tablespoons light corn syrup
 6 tablespoons chilled whipping cream

Fruit Compote
 2 large oranges
 1/2 small pineapple, peeled, cored
 1 basket strawberries, hulled, quartered
 2 kiwis, peeled, sliced into rounds
 1 pear, peeled, cored, diced
 6 tablespoons chilled dry Champagne
 6 whole strawberries

For zabaglione:
Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.

Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)

For fruit compote:
Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)

Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.

Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.

Linda

You jogged my memory, Linda. The recipe I posted at the top of this thread is called Zabaglione in Italian. I used the French name, Sabayon, and it has been bugging me because I knew that wasn't the Italian name that I wanted to use.

Anyway, it is a good dessert, sweet enough but not heavy, which makes it good to follow a meal which *might* be amply filling. As you say, there are many choices of fruit which can be used. I favor blackberries and they were available here recently. Several of the fruits in your compote recipe would be good on their own.

Jim

This is as easy as it gets and really good! Somehow, I didn't copy down my source but I know it came from someone here on this forum and I'd love to know who so I may thank you again.

Pine Nut Cake (Budin de Pinones)

2 large eggs
1 can (14 oz/440 g) sweetened condensed milk (I have also used fat free with good results)
1-1/4 cups (5 oz/155 g) pine nuts
confectioners sugar (for dusting)
Preheat oven to 350 degrees F (180 degrees C/Gas 4).

Put all ingredients in a blender and blend, stopping to scrape the pine nuts off the sides of the blender as needed, until completely smooth.
Butter a round 9-inch (24-cm) cake pan, place a wax paper round on the bottom of the pan. Butter again and flour lightly.
Pour the mixture into the pan and bake for 50 minutes, or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then unmold the cake, bottom side up.
Sprinkle with confectioners' sugar before serving.
Great with vanilla bean ice cream or fresh whipped cream. Great with Italian meals, Spanish or Mexican meals, or anything at all.
Note: I always flip the thing over so the top side is up since it's more attractive...

I make tiramisu with Amaretto di Saronno or Amarula instead of the coffee.

Spumoni, of course.

Don't have a recipe for it, and it is hard to find in the stores around here.

Google brought up quite a lot of recipes, all of which can be done in advance.

But I had no idea there were so many variations of it.

Have fun.

Rusty

A nice chocolate-hazelnut Gelato would be good, too.

(Can you guess, I don't like either Tiramisu or lemon desserts.)

Rusty

I had several neighborhood women in for luncheon last week (we have a tradition where each of us takes a turn once/year to host the group---so we get a monthly outing with wonderful food, wine and great conversation).

I served a roasted vegetable lasagna, an unusual tossed salad, garlic bread and a superb Rioja from Spain. For dessert I made a sour cream lemon glazed cake. The recipe called for the cake to be made at least 24 hours in advance to allow the lemon glaze to permeate the cake. The meal was delicious, and generated many compliments. Everyone loved the sour cream lemon cake. It was nice, light and just tasted like spring.

Light and refreshing? That's an easy one!

Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07

I made these today. They're very light! I could have eaten all six of them!
Lemon Custard Cakes

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners sugar, for dusting

Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food

Sounds wonderful.

That's a pretty big meal, your friends may not want much dessert, I think the sorbet is a good idea, light and cleansing.

Bon apetit.

I'd just get an assortment of Italian cookies and some Ciao Bello gelato after that meal.

I concur with the Italian cookie idea. They can be a nice touch after a meal like that. They would be good with pears poached in wine.

If you go that way, get some Bosc pears several days ahead so they can ripen well.

Jim

I second pears or even apples or both poached in wine. I love that over ice cream or pudding or cake or plain with a little whipped cream. I had a recipe once for pears poached in wine and then stuffed with blue cheese mixed with cream cheese. I lost it but I think I saw it being made on an episide of America's Test Kitchen. Anyway, there are a gazillion poached pear recipes out there.

This is easy and can be made in individual sorbet cups or in a decorative bowl.

Tortoni

3/4 cup blanched almonds
2 1/2 cups amaretti cookies
1 quart homemade or premium quality vanilla ice cream, softened
2 tablespoons amaretto liqueur (You can use more or less to taste.)
1 cup heavy cream, chilled
1 teaspoons almond extract
Maraschino cherries, drained for garnish

Directions:
1. Preheat oven to 350 degrees F. Place chopped almonds on a pie plate or small baking sheet and toast in the oven until lightly golden, about 7-8 minutes. Set aside to cool.

2. Crush the amaretti cookies into small nuggets. You can do this by putting them in a zip lock bag and smacking them with a rolling pin or meat mallet. Be careful not to turn them into crumbs. Place crumbled cookies in a medium bowl and toss with the almonds. Set aside.

3. In a large bowl, beat cream with an electric mixer until thickened. Pour in the almond extract and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving 1 cup or so for the topping.

4. Add the amaretto to the softened ice cream and stir until blended and very smooth. Fold cookie/whipped cream mixture into ice cream.

5. Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. Freeze until firm.

Makes about 12 individual portions.

The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone.

Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use.

Glazed Lemon Sour Cream Cake
From The California Cook cookbook
Serves 8-10

Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.

Ingredients:
1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream

Glaze:
1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.

MILLE GRAZIE for all the responses!!!

Now, the new dilemma: so many tasty choices, so little time. Several recipes indicate that they can be made a day before so I'm leaning toward one of those. I agree with those that suggested something lemony - Mmm - that sounds so good to me. However, the sorbet or sherbet would be refreshing. Looks like I'll need to stop at the state store on my way home from work tomorrow. Is Limoncello easy to find?

As far as the Italian cookies that many mentioned - I usually snub my nose at BUYING cookies since I love to bake, but I'll need to make an exception with Italian cookies. Am I correct in assuming you can find them in any supermarket? (I rarely buy cookies so I don't have any idea what is available out there.)

Again, thanks so much. You have all been such a great help. I appreciate the time you took to post the recipes. Can't wait until Friday night when I can enjoy one of the recipes with my good friends. Great food - great friends - what can be better than that?

So.... you don't think it was nasty of me to tell my DH and two daughters that they'll need to find something to do that night while I'm entertaining my work friends, do you? âº

CS, Limoncello is easily found in liquor stores here. It is in the aisle with the cordials and liqueurs. It is also incredibly easy to make, but once the ingredients are mixed together it must sit for at least 10 days for the flavor to develop.

Good luck! Let us know what you choose.

I don't think you were out of line atall to shoo the husband and kids out for one evening! LOL

Linda

With regard to finding Italian cookies, if you there is no Italian bakery where you live, Pepperidge Farm has some, such as their Milanos, which would be a good stand in for them. Italian cookies are usually small and simple.

Jim