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Zabaglione

Zabaglione is a classic Italian custard made with egg yolks, sugar and flavored with Marsala, a fortified wine that adds an immeasurable depth of flavor. Spoon it over fresh figs or berries, serve it alongside Amaretti, Biscotti or Savoiardi biscuits (aka ladyfingers), drizzle it over a chocolate flourless cake, or forget about plating it altogether and eat it by the spoonful warm from the bowl! Zabaglione is a delicious, simple, elegant dessert, and once you learn the technique, you can whip it up in a matter of minutes.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup dry marsala wine
  • 1/8 tspn salt

Method
 

  1. Bring one inch of water to a boil over high heat and then reduce to a simmer.
  2. Using a whisk or a hand mixer, beat egg yolks and sugar in a heat proof bowl until the mixture thickens and turns pale yellow in color.
  3. Add Marsala and salt to the mixture and whisk until it is well combined. Place the bowl over the pot of simmering water to create a double boiler and whisk the mixture until it is warm, increases in volume, and holds a ribbon on the surface, about 7-10 minutes.
  4. Serve hot or cold.