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Whisky Christmas Dinner – Course 3: Bruichladdich Zabaione — Dramming

Whisky Christmas Dinner – Course 3: Bruichladdich Zabaione

by Oliver Klimek on December 7, 2009

To conclude the Whisky Christmas Dinner, I selected a variation of a classic Italian desert. Zabaione, or Zabaglione as it is sometimes spelled, is traditionally made with Marsala, a fortified wine from Sicily. Bue there is no problen in finding a single malt whisky that can replace it.

The Whisky

My suggestion for a Zabaione is the Bruichladdich 15yo. Unfortunatley it has been discontinued, and it might be difficult to find a bottle. With its Sauternes finish the Bruichladdich has sweet fruitiness that is not unlike the character of a marsala wine. But it is also possible to substitute it with any fruity malt that also has a certain sweetness.

The Ingredients (4 Persons)

6 egg yolks
1 egg white
100 g powdered sugar
2 drams of Bruichladdich 15yo


Mix the eggs with the sugar and beat until creamy. Keep beating while carefully adding the whisky.

Heat a bain-marie (or just two matching pots, the lower one filled with water) until the water is just simmering and beat the mixture until it gets thicker and foamier.

In principle, the preparation is fairly simple. But it takes a bit of practice to get it right. If the Zabaione will not become fluffy enough, you can beat an extra egg white with a little sugar and stir it in carefully without breaking the foam (not on the bain-marie). The taste will not be delayed very much as most of the volume will be air anyway.

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