Zabaglione

Zabaglione

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 egg yolks
75-85g caster sugar, to taste
75ml marsala

Method

  1. Put the egg yolks, sugar and half the Marsala into a heatproof bowl. Whisk well and set the bowl over a saucepan of simmering water, taking care that the bowl is not touching the water (or the eggs will overheat and scramble).
  2. Continue to whisk for up to 10 minutes over the heat until the mixture is frothy, pale and very thick.
  3. Remove the bowl from the heat and continue whisking for a couple of minutes until the bowl feels cool. Gradually fold in the remaining Marsala using a large metal spoon or spatula.
  4. Pour the zabaglione into glasses and serve immediately.

Note

  • Make sure you stop whisking the mixture over the heat as soon as it has reached a thick consistency, as continuing for too long after this point can cause the foam to collapse.
Tags:
Leiths School of food and wine
cookery course
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