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Zabaglione
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1999
This is a light airy pudding for the time when you must have some chocolate but really you have had enough to eat. Zabaglione is Italian for sabayon or custard.
This is traditionally served in glasses but you could also use small tea or coffee cups or even ramekins.
Ingredients
2 tbsp 3 2 tbsp
Method
Whisk sugar and eggs with an electric whisk over a bain marie, until light and fluffy, about 5-7 minutes.
Remove from heat and continue to whisk until cold, when it should hold its own shape, another 5 minutes. Gradually whisk in the sifted cocoa powder and lemon juice.
Serve in glasses with sponge fingers (Langue de Chat) or amaretti biscuits.