Zabaglione

Zabaglione

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

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
  • 60 ml/4 tbsp caster/superfine sugar
  • amaretti, to serve (optional)

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.

  3. Whisk for 20 minutes (or 10 minutes if using an electric whisk), or until foaming, thick and shiny.

  4. Pour the mixture into stemmed wine glasses and serve.