Zabaglione

Zabaglione

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This classic, world-famous dessert is a true labour of love - a combination of fresh egg yolks, Marsala wine and sugar, beaten into a frothy mousse texture that is just warm. It is very light and delicious served with poached apples, amaretti, savoiardi biscuits or slices of panettone.

Ingredients

  • 4 egg yolks
  • 60 ml/4 tbsp dessert wine, Marsala or sweet sherry

Method

  1. Whisk together the egg yolks, dessert wine or sherry and sugar in a large, round, heatproof bowl.

  2. Place the bowl over a pan of very hot, but not boiling, water.