Zabaglione

Zabaglione

Zabaione al marsala

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The famous Italian dessert zabaglione is a superb mixture of egg yolks, marsala and sugar whisked to perfection over hot water. Serve in warmed individual glasses accompanied with crisp biscuit or sponge fingers, or spoon over fresh strawberries. Chilled zabaglione is a delicious variation for those who prefer a cold dessert, or the chilled mixture can be used to fill puffs or éclairs.

Zabaglione

Ingredients

Quantity Ingredient
8 egg yolks
2 tablespoons sugar
310ml marsala

Method

  1. Combine egg yolks and sugar in a heatproof bowl or top of a double saucepan and beat together until white and fluffy.
  2. Stir in marsala and place over hot, but not boiling, water. Whisk constantly over low heat until mixture is frothy and thick. Be careful it does not boil or it will curdle.
  3. As soon as mixture is thick, pour into warmed glasses and serve immediately.
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