Dessert with Annurca Apples and Zabaglione

Name: Dessert with Annurca Apples and Zabaglione
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Annurca apples 6; Type 00 flour 150; Water ¾ cup; Rolled oats &frac13; cup; Cookies crumbled 2.1 oz; Almond slices to taste; Powdered sugar to taste; Egg yolks 2; Sugar 3 ¼ tbsp; Marsala wine 1.4 tbsp; Sugar ¾ cup; Whole milk ½ cup; Fine salt ½ tsp; Butter 3 ½ tbsp

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Makes: 6 pieces
Cost: Very low

PRESENTATION

Recipe by
Diletta Secco

If you're hunting for a dessert that really captures the essence of Southern Italy, you gotta try the Annurca apple dessert. These Annurca apples are, you know, celebrated in Campania for their crunchy texture and natural sweetness. Super good stuff. Traditionally, Italian kitchens have whipped up simple apple treats like biscuits and cakes. But hey, this recipe? It adds a little elegance. Instead of just baking the apples, they are paired with zabaglione cream—a classic mix of egg yolks, sugar and sweet wine. And the sauce? This zabaglione recipe gives the dessert a silky feel and a rich warmth that just clicks with the fresh apples. Annurca apples are known for maintaining their firmness—which makes every bite a really, really good mix of crunchy and juicy—for sure a combo that's hard to resist.

So here's the thing: what sets this Italian apple dessert apart is how it blends a few simple ingredients into something special. Pretty simple. The salted caramel drizzle brings a tangy and salty dimension, balancing out the sweetness of the apples and zabaglione. This dish nods to Southern Italy's love for apple desserts—from fritters to tarts—by celebrating the Annurca apple in a refined yet accessible way. It's like enjoying an apple custard with a twist of Italian flair. Perfect for a leisurely Sunday lunch or, you know, whenever you crave something light and a bit fancy. Honestly, this dessert shows that high-quality ingredients make all the difference. With just a few steps, you can savor a traditional Italian dessert that's tender, rich, and perfectly balanced between sweet and savory. Whether you're into rustic charm or elegant simplicity, this dessert brings out the best of both worlds in every memorable bite. Seriously good.

INGREDIENTS

Annurca apples 6

Type 00 flour 150

Water ¾ cup (200 g)

Rolled oats ⅓ cup (30 g)

Cookies 2.1 oz (60 g) - crumbled

Almond slices to taste

Powdered sugar to taste

for the zabaglione: Egg yolks 2; Sugar 3 ¼ tbsp (40 g); Marsala wine 1.4 tbsp (20 g)

for the salted caramel: Sugar ¾ cup (150 g); Whole milk ½ cup (120 g); Fine salt ½ tsp; Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Dessert with Annurca Apples and Zabaglione

To prepare the dessert with Annurca apples and zabaglione, peel the apples 1 and use a knife to remove the core, leaving a hole in the center 2. In a bowl, mix the crumbled cookies with oats. In another bowl, gradually mix flour and water 3.

Stir well with a whisk 4 to create a smooth, lump-free batter 5. Dip the apples first in the flour and water batter 6.

Coat the apples with the cookie and oat crumble 78. Place the apples on a baking sheet lined with parchment paper 9.

Decorate the surface with almond flakes 10. Bake in a static oven at 350°F for 45-50 minutes, checking occasionally, as the cooking time depends on how juicy or not the apple is. Meanwhile, prepare the zabaglione by placing the eggs and sugar in a bowl 11, mix to combine. Gradually add the Marsala wine 12.

Place in a bain-marie, continuing to stir until it thickens 13. If you have a thermometer, it should reach a temperature of 181°F 14. When the cream has thickened, remove from heat and let cool. Prepare the salted caramel: heat the sugar in a saucepan and the milk in another 15.

When the caramel has a golden color, add the milk and stir. Turn off the heat and continue stirring to thicken, add the salt 17 and butter 18.

Mix and set aside to cool 19. Remove the baked apples from the oven 20 and place them on a serving plate, fill them with the zabaglione 21.

Decorate with salted caramel 22 and a dusting of powdered sugar 23. The dessert with Annurca apples and zabaglione is ready to be enjoyed 34.

Storage

We recommend consuming the dessert with Annurca apples and zabaglione immediately. Freezing is not recommended.

Tip

To flavor the zabaglione, you can use another fortified wine such as Vin Santo.

For the translation of some texts, artificial intelligence tools may have been used.

Dessert with Annurca Apples and Zabaglione

PRESENTATION

INGREDIENTS

How to prepare Dessert with Annurca Apples and Zabaglione

Storage

Tip

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