Short pastry biscuits with zabaglione

  • Short pastry biscuits with zabaglione


180 g of Molino Rossetto cake flour
100 g of butter
60 g of sugar
half teaspoon of baking powder
vanilla extract
1 tablespoon of milk
a pinch of salt
For zabaglione:
2 eggs
4 tablespoons of sugar
3 tablespoons of Marsala


  • SWEET-CAKES FLOUR - 35,27 OZ (1 KG) -


Pour the flour on a pastry board, add sugar, salt and the baking powder. Add cold butter and knead it until the dough will be crumbled. Add an egg yolk, the vanilla extract and a tablespoon of milk. Knead and make a ball with the dough and let it rest for half an hour or so in the fridge covered with clingfilm.

Take the dough and roll it up (1 cm or so) on a floured pastry board. Cut the dough with a cookie cutter and lay them down on a baking tray covered with baking paper.

Bake in preheated oven to 180°C for 10 minutes.

Meanwhile prepare zabaglione: in a little pot, beat the yolks and sugar until the batter will be light and foamy and add gradually the Marsala. Move the little pot in a bain-marie, and continuing to beat until the cream will be foamy.

Pour the zabaglione in little bowls and wait the biscuits on with zabaglione.

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