Zabaglione is a frothy egg yolk mixture of Italian origin flavoured with champagne, wine or a spirit such a fortified wine such as Marsala
Whips up very quick, Zabaglione can be the star of the show or serve alongside ladyfinger biscuits or even a digestive cookie! Also great with a bottom of fruit macerated in a little sugar (or try a liqueur such as Grand Marnier!).
We love a dessert that doesn't require turning on the oven and uses readily available ingredients.
A frothy egg yolk mixture of Italian origin flavoured with champagne, wine or a spirit such a fortified wine such as Marsala
4 egg yolks
½ cup sweet, dry Marsala
1/2 cup white sugar
Drops of freshly squeezed lemon juice (optional)
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water.
- Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
- Taste the sauce — the zabaglione should never get so hot that you can't stick your finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- If serving cool, place in another bowl filled with ice.
- Serve with biscuits, fruit or on its own!