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Zabaglione
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Zabaglione can be made for fewer or more servings. As a rule, allow 1 egg yolk, 1 tablespoon sugar and 1–2 tablespoons wine per person.
Ingredients
Method
Put the egg yolks in a medium-sized mixing basin. Add the sugar and Marsala wine or sweet sherry to the egg yolks. Place the bowl over a saucepan half filled with simmering water and whisk continuously over the heat until the mixture is thick and light – this takes about 5 minutes.
Remove from the heat and pour into four individual goblets. Serve with sponge fingers.