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.
- 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
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.