Cinnamon apple dumplings with zabaglione
Difficulty:
Preparation time: 50 minutes
Serving size: 4
Ingredients
For the dumplings:
- 3 IBIS milk rolls (120 g)
- 2 tbsp butter
- 1 organic lemon
- 400 g sweet-sour apples
- 1 egg (size M)
- ½ tsp ground cinnamon
- 125 g flour (a little more if necessary)
- 125 g sugar
- Salt
- 100 g ground hazelnuts
- 1 tbsp brown sugar
For the zabaglione:
- 3 egg yolks
- 70 g sugar
- 80 ml Marsala
Instruction
Cut the IBIS milk rolls into small cubes. Fry in a nonstick pan with 1 tablespoon of butter until golden brown. Then transfer to a bowl.
Wash the lemon in hot water and finely grate 1 teaspoon of zest. Add to the bread cubes. Wash, peel, and quarter the apples and remove the cores. Grate the apple flesh and add it to the bread cubes together with the egg. Now mix the cinnamon powder with the flour and sugar, add to the bowl, and mix everything well. Cover and let stand for 20 minutes.
Bring a pot of lightly salted water to a boil. With wet hands, form small dumplings and cook in boiling water for about 10 minutes. Then remove with a slotted spoon.
Melt the remaining butter in a pan, stir in the hazelnuts and brown sugar, and toss the dumplings in this mixture. Keep warm until the zabaglione is ready.
To do this, whisk the egg yolks with sugar over a hot water bath until frothy, pour in the Marsala, and continue whisking until a foamy, airy cream is formed. Make sure that the cream does not get too hot, so that the egg does not curdle.
Divide the zabaglione between dessert plates, place 2-3 dumplings on top, and enjoy.
