Zabaglione di Moscato de Fior d’Arancio

Orange Muscat Sabayon

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

In Italy, zabaglione is traditionally prepared with Marsala. The French call it sabayon and make it with white wine. We have made it with a variety of other dessert wines, but our favorite is orange muscat, or Essensia, made by our friend and dessert lover Andy Quady.

Ingredients

  • 1 bottle Quady Essensia (orange muscat wine), about 1⅔ cups)
  • 14 large egg yolks
  • ½ cup sugar
  • Grated zest of 2 oranges (optional)
  • 1 cup heavy cream (optional)

    Method

    Whisk all the ingredients except the cream together and strain into a mixing bowl. Set the bowl over a pan of simmering water and whisk constantly until the mixture is light and fluffy and forms a slowly dissolving ribbon on the mixture when the whisk is lifted. Spoon the zabaglione into bowls or goblets and serve warm. Or refrigerate until cold, beat the cream to stiff peaks, and fold into the cooled sabayon. Cover and refrigerate until serving time. Warm or cold, this is excellent with fresh berries or peaches.