In the month of May this year, (i.e. 2025) at a gelateria in Rome, Italy, I tasted a Zabaglione semi-freddo for the very first time, and it absolutely blew my mind … hence my version, in the absence of a churner, frozen & then unfrozen, chaperoned by a filo pastry cigar that is part of an old repertoire of mine and not only adds texture but also a little bit of ‘je ne sais quoi’ … best enjoyed in a micro dose, on to the recipe I go …
… First and foremost for the Zabaglione Freddo-Non Freddo, Almond & Vanilla Filo Pastry Cigar, gather and prep the ingredients for the Zabaglione (IMAGES 1 & 2); since Marsala wine is difficult to procure, am substituting it with equal parts of Martini Bianco and white wine, and believe me when I say that the result is equally stupendous.
YIELD: 6 COVERS – shot glasses (PLUS 1 FOR TESTING)
- 4 large egg yolks
- 65g caster sugar
- ¼ cup (60ml) Martini Bianco plus ¼ cup (60ml) white wine mixed
- 120ml imported double cream
In a mixing bowl, whisk, using an electric beater, the egg yolks and sugar until pale and thick; gradually add the alcohol and whisk to combine (STEPS 1 TO 3).
Then fill a pot – on top of which the mixing bowl will fit with a slight dip inside – with an inch of water, bring it to a simmer (STEP 4), place the mixing bowl on top (STEP 5), and immediately begin to whisk with a normal non-electric whisk, until the mixture becomes thick, with a ‘ribbon’ consistency, approx. 10 mins (STEPS 6 & 7).
Remove the mixing bowl from the pot of water and let the mixture cool to room temperature. In the meanwhile whip the cream to soft peak (STEP 8),and then fold into the cooled Zabaglione mix (STEPS 9 & 10) spoon into shot glasses (STEP 11) and freeze overnight; then transfer to a refrigerate in the morning … this process strangely lightens the mix.
And now onto to the second part of the Zabaglione Freddo-Non Freddo, Almond & Vanilla Filo pastry cigars, for which all that is required are 3 sheets of store bought imported filo pastry, almond powder, caster sugar, vanilla essence, and melted unsalted butter.
YIELD: 6 CIGARS
- 3 Sheets Filo Pastry
- 100g almond powder (available on Amazon, or at Nature’s Soul Store, 27 Main market, Defence Colony)
- 50g Caster Sugar
- 1 tablespoon Vanilla essence
- 100g Unsalted butter for brushing
Gather the ingredients (STEP 1), and first prepare the almond stuffing by very simply mixing the almond powder, caster sugar and vanilla essence into a paste by hand (STEPS 2 TO 4).
Then lay out one filo pastry sheet (STEP 5), brush with melted butter (STEP 6), and then carefully lay the second sheet on top (STEP 7), brush with butter (STEP 8), and then repeat with the third sheet. Then place the size of pinch of the mix along the width of the filo sheets, ¼ inch in from the edge (STEP 9), and roll around it at least three times into a cigar (STEP 10), slice off (STEP 11) and brush with melted butter to seal properly (STEP 12). Repeat with the remaining filo pastry.
Place a silicone mat onto the middle shelf tray of the oven pre-heated to 180°C and place the cigars on top and first bake for 5 minutes (STEP 13), then turn (STEP 14) and bake for another 10 mins. Take out (STEP 15), trim the edges with a sharp knife (STEPS 16), and slice immediately into individual cigars (STEPS 17 & 18). Cool & refrigerate in an airtight container until use.
Before serving, bring them to room temperature and then reheat for approximately 5 to 7 mins in an oven preheated to 180°C, dust with icing sugar (STEPS 19 & 20), and place next to the shot glass of Zabaglione. (FINAL IMAGE)
Above: Final Image