Vegan Mock Zabaglione Recipe
Zabaglione is great, but can err on the rich side!
I haven’t had the authentic Zablaglione, the luscious Italian whipped egg-yolk-sugar-and-port cream classic dessert, since one day I got sick from -and ashamed of- splurging on it. But even at small doses, not everyone can afford it: I trust you will like the results of my tinkering: It tastes very much like the real thing, but without the eggs. No question of cooking sherry here or anywhere: Only the real thing, please!
You will love this unorthodox but delicious Zabaglione:
With berries, as a filling or topping for pastry or pound cake, or with ladyfingers.
Ingredients
- 1 cup port wine or sherry (liquor stores)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons arrowroot or tapioca flour
- ¼ cup rum or brandy (liquor stores)
- 1 8 -ounce container dairy-free cream cheese
- 1 /2 pound extra-firm silken tofu (Mori-nu is a great brand, and is sold in small unrefrigerated cartons), thoroughly drained
Instructions
Bring the port, sugar and vanilla to a boil, then cook 2-3 minutes more, until reduced by half: it will be very thick and syrupy.
Mix the arrowroot and the rum in a cup until smooth, and add to the saucepan. Cook just one more minute, until the mixture is thick and no longer cloudy. Let the mixture cool, and transfer to a food processor, with the cream cheese and tofu. Process until perfectly smooth. Chill the mixture. It will firm up as it chills to the consistency of custard.
How many people does this serve?
Batsheva, it will make you a good dozen servings
Thanks! I was wondering if the recipe calls for extra firm tofu or silken tofu. I made it that past weekend. I used a food processor and it would not get smooth. I then transferred it to my vitamix but the tofu still did not completely smooth like it does when I make the chocolate peanut butter torte. It also had a slightly bitter after taste. Do you know what I could have done wrong?
Additionally – the port gave it it a mauve hue not like your beautiful picture with the white cream.
Batsheva, I can only tell you that my cream doesn’t “bleed” the way your does. Wondering if you are not using an inferior brand that is erroneously name port. Mine comes out beautiful. On creaming the mixture, I tell you off the bat: you worked much too hard and used too many tools. So sorry, but there is no such thing as throwing a mixture in a blender and it doesn’t get smooth. Which tofu the recipe calls for: The ingredients are clearly listed.