Zabaglione

Zabaglione

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 egg yolks
2 tablespoons sugar
1/2 cup marsala

Method

  1. Beat the yolks and the sugar together until they are white and frothy. Stir in the marsala and put the whole mixture into a double-boiler, or a bowl over a saucepan of hot, but not boiling, water. Place over a low heat and whisk constantly until frothy and slightly thick. Take care it does not boil or it will curdle. As soon as it thickens, pour into warmed glasses and serve immediately with savoy (sponge) fingers for dipping.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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