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Zabaglione
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
This classic Italian dessert is made of warmed and whisked Marsala or wine, egg yolks and sugar beaten over hot water until it forms a light, foamy custard. Some versions fold in whipped cream. Zabaglione is served as a dessert with biscuits or as a sauce over fruit, cake, ice cream or pastries.
Ingredients
6 3 tablespoons 125 ml <
Method
- Combine the egg yolks and sugar in a large heatproof bowl set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Using a balloon whisk or electric beaters, whisk the egg yolk and sugar mixture. When the mixture is tepid, add the Marsala and whisk for another 5 minutes, or until it has thickened. Don’t stop