Madeleine Kamman

Classic Zabaglione

Preparation info
  • FFR—

    12

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Ingredients

  • 8 large egg yolks
  • ½ cup granulated sugar
  • ½ cup

Method

Ribbon the yolks and sugar heavily in a saucepan. Place the pan over the source of heat. While continuing to beat, slowly add the Marsala. Continue beating until the mixture is thick, foamy, and spinning a fat ribbon. It should feel warm to the touch, 165° to 170°F.

Two applications:

  • Poured into sherbet glasses and