Ciambelline E Zabaione Recipe
Ciambelline al vino fatte in casa e spuma di zabaione
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ciambelline al vino (wine cookie rings)
Zabaione (spuma di zabaione)
Method
In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until evenly combined. Stir in the lemon zest and vanilla extract.
Make a well in the dry ingredients and pour in the oil and wine. Using a wooden spoon or flexible spatula, mix until a shaggy dough forms. If dough feels too dry, add up to 1–2 tablespoons additional wine; if too sticky, add a tablespoon or two of flour. The dough should be soft but workable and not overly sticky.
Turn the dough onto a lightly floured work surface and knead briefly (about 1 minute) to bring it together. Divide the dough into 16 equal pieces (about 28–30 g each for 4 servings). Roll each piece between your palms or on the work surface into a rope about 5–6 inches long. Join the ends to form a ring, pinching to seal. Place rings on a baking sheet lined with parchment, spacing them about 1 inch apart.
Preheat the oven to 350°F (175°C). Bake the ciambelline for 12–16 minutes, rotating the pan once halfway, until the tops are set and very lightly golden. They should be firm but not overly browned. Remove from oven and transfer to a wire rack to cool completely.
Zabaione (spuma di zabaione)
Set up double boiler
Bring a small saucepan of a couple inches of water to a gentle simmer. Choose a heatproof bowl (metal or glass) that fits over the saucepan without touching the water.
Whisk yolks and sugar
In the heatproof bowl, whisk together the egg yolks and sugar until smooth and slightly thickened. For even texture, whisk for 30–45 seconds off the heat.
Cook with wine
Place the bowl over the simmering water (bowl bottom should not touch the water). Add the Marsala wine and whisk continuously. Keep whisking vigorously for about 6–10 minutes until the mixture becomes pale, frothy and thick enough to coat the back of a spoon. The zabaione should reach about 160°F (71°C) if you have a thermometer—this ensures safety and proper thickening.
Finish and cool
Remove the bowl from the heat. Stir in the vanilla and salt. If you prefer a lighter, foamier spuma, whip the heavy cream in a separate bowl to soft peaks and gently fold it into the warm zabaione once it has cooled slightly (2–3 minutes). Alternatively, for a classic zabaione, serve as-is while still warm. To chill, transfer to a shallow bowl, cover, and refrigerate until cooled.
Serve
Spoon or pipe the zabaione onto serving plates or into small cups. Place 2–3 ciambelline alongside or dip them directly into the spuma. Garnish with a light dusting of lemon zest or a few berries if desired.