Julee Rosso, Sheila Lukins

Ginger Zabaglione

Preparation info

  • 3 cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 6 egg yolks
  • 6 tablespoons sugar
  • 1 teaspoon ground ging

Method

  1. Combine the egg yolks, sugar, and ginger in a medium-size bowl. Whisk well, until pale yellow.
  2. Add the Marsala in a slow stream, whisking constantly. Transfer the mixture to a double boiler, and cook over boiling water, whisking constantly, until the zabaglione is frothy and has doubled in volume. It should easily coat the back of a spoon. Remove the pan from t