Marsala Zabaglione zah-bahl-YOH-nay
From chefcarolyn 16 years ago
- 15 minutes to make
- Serves 4
One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally MARSALA) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into light, foamy custard. Read more Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce. See less
Ingredients
- Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove. shopping list
- 3 large egg yolks shopping list
- 1/4 cup sugar shopping list
- 2 tablespoons dry marsala shopping list
How to make it
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
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