[Zabaglione]

Let me swing my leg right up over the side of the box and admit that I used to swirl a bit of chocolate ganache into the finished zabalione - not till blended simply marbleized.

Sacreligous? Perhaps.

Adored? Definitely.

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Too cute I usually just drop a dallop in the bottom of the glass. Marbeling is a great presentation.

[Zabaglione]

omg, just put a bowl over some simmereing water.

Whisk together 1 yolk 1oz sugar and 2 oz wine.  With that ratio you cant go wrong.

Beat it to hell and until its hot to the touch and your good.  Is it so hard we have to find alternate methods.  Takes me 5 minutes or less.

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Why would you think it's hard for us? We wouldn't have wonderful variations to other recipes if people were scared to experiment. It's easy, one leg at a time outside the box.

That said, I haven't seen recipes as yet. Let's fire it up

[Zabaglione]

Has anyone tried the ISI version, using a redi-whip whipper and not cooking?

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Never have. I wasn't aware of this method. Care to share?

[Zabaglione]

This was the link I found http://www.gov.mb.ca/agriculture/food/spir...2/cse01s24.html

I am very familiar with the double boiler method. I love putting in the elbow grease.

[Zabaglione]

^I've never seen it done in a microwave!  Always a double boiler...is it not?

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No no no my friends. I would NEVER do zabaglione in a microwave . I googled the recipe for Sabayon and noticed at least 2 receipes instructed the microwave cooking process. Destroy my favorite treat like this? I think not

[Zabaglione]

I've never tried Sabayon. I googled the recipe and noticed most of the cooking is done by microwave.

[Zabaglione]

Ok ladies and gents, I want to know your favourite way to do this delish treat? I made it last night for someone who hadn't had it in 10 years. They said it was superb. However, he was telling me others ways in which he liked it (I just made it with yolks, sugar, espresso, vanilla and chocolate shavings) that I wasn't familiar with.

This is where knowledge is power. You share your variation with the receipe and we all will grow.

Thanks a mill'

[Embossed / Patterned Fondant Rollers]

Wow! A lot more patterns than my local cake shop carries. And less expensive too. Thanks so much! Just in time for a wedding cake I've been asked to do. I've been looking for different ideas.

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You're welcome. My find is your find

[Embossed / Patterned Fondant Rollers]

I have a question too, won't you loose the pattern on the fondant in the process of smoothing it onto the cake?

[Embossed / Patterned Fondant Rollers]

Thought I'd share this. Seems like a pretty cool tool to have.

http://www.cakesbysam.com/store/cart.php?t...category_id=271

[Your Daily Sweets (2005-2012)]

Boston Cream Pie mmmmmmmmm

[Need to find Butter Tart recipe]

Thanks everyone and to Marlene for your wonderful suggestions I am happy to know I posted something that was very warm to a lot of us. In the words of Homer Simpson "Mmmmm Buuuuuttteeerrr Taarrts".

I'll try making them and let you know how they turned out.

Thanks again.

[Need to find Butter Tart recipe]

Ok guys, I'm looking for the best, super easy, yet ultra delish recipe for "Canada's own" Butter Tarts. One I could probably make in my muffin tins. If this topic was already discussed, please feel free to point me to the thread

Thanks a mill'.

[Suggestions for Portable Desserts]

Hi,

I'm new here and I love this board.

My suggestions are: pecan, pine nut or citrus mini tarts, raspberry swirl mini cheesecakes, cinnamon rolls, chocolate macroons, marbled meringes, baklava, Rugelach with apricot and pistachio filling, Chocolate Farfel-nut clusters.

You can find the recipes for the rugelach and clusters here http://content.williams-sonoma.com/recipe/...he=yes&flash=on

under "Desserts - Cookies, Brownies etc"

Hope this helps