Whipped Marsala Custard


Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

The most important thing to remember about this light, very alcoholic and fluffy Piedmontese egg custard is that you must never abandon it while it cooks! If you want to serve it hot, you’ll have to leave the table and stay in the kitchen with it for a solid 25 minutes until it is ready. If your guests are boring you to death, this may not be such a bad thing; however, if they are people whose company you enjoy, you may be better off serving it chilled! If you do decide to serve the Zabagli