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Grand marnier zabaglione with poached rhubarb
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a creamy, custardy Italian dessert to complete your feast with a sweet touch.
Ingredients:
  • 1 bunch (about 750g) rhubarb, trimmed, cut into 4cm lengths
  • 125ml (1/2 cup) fresh orange juice
  • 100g (1/2 cup) caster sugar
  • 1 vanilla bean, halved lengthways
  • 6 egg yolks
  • 55g (1/4 cup) caster sugar, extra
  • 60ml (1/4 cup) Grand Marnier
  • 60ml (1/4 cup) sweet white wine
Instructions:
  • Preheat your oven to 170ºC. Combine rhubarb, orange juice, sugar, and vanilla bean seeds in a 20 x 30cm baking dish. Cover with foil and bake for 20-25 minutes until rhubarb is tender, stirring once.
  • In a heatproof bowl, combine egg yolks and extra sugar. Use an electric beater to whip until thick and pale. Mix in Grand Marnier and wine until well combined. Set the bowl over a saucepan of simmering water (without touching the water) and whisk continuously for 10 minutes, or until the mixture is thick, pale, and forms a ribbon trail when the beater is lifted.
  • Scoop the rhubarb mixture into six 280ml-capacity serving glasses and generously top with the zabaglione.

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