Recipe

Italian Zabaglione Recipe

Add Step-by-Step Photos	Lor / All my dishes 2 years ago I LOVE this dessert!!! Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen. The Gourmet Sleuth writes,"Zabaglione is said to have be... More Prep:10m Cook:15m Servings:6	Lor
	easy italian dessert

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Ingredients

6 egg yolks

1/3 cup sugar

3/4 cup Marsala wine

1 teaspoon grated lemon peel

Ground cinnamon or freshly grated nutmeg

Vanilla extract

1-1/2 cups heavy cream, whipped

Strawberries, raspberries, lady fingers or biscotti

Directions

Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl.

Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture.

Pour in the Marsala wine.

You can use sweet Vermouth as a substitute for the Marsala.

Half-fill a pot with water, bring the water to a simmer and reduce the heat to low.

Set the pan or bowl containing the custard mixture over the water. The bottom of the bowl should not touch the water.

Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale.

When it reaches the desired consistency, take the container of custard out of the pot.

Slightly thickened, the custard can be used as a sauce.

Longer cooking will thicken the custard further, giving it the texture of mousse.

Continue whisking for a minute or two to prevent the custard from sticking to its container.

Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes.

Whisk heavy cream until it forms soft peaks.

Add the whipped cream to the cooled custard and use a whisk to gently fold them together.

Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes.

Serve with whipped cream, berries, and/or cookies such as biscotti.

Serves 6

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Comments

organicmama 2 years ago said:
Oh this sounds yummy!

themechams 2 years ago said:
Yum. What a fun new desert for me!

ahmed1 2 years ago said:
Ok this one is a winner.I only have a problem with wine addition,how can I substitute it?? What about red grapes juice??

lor 2 years ago said:
Good morning Ahmed... Thank you for your comment on my recipe for Italian Zabaglione. Unfortunately, the wine is necessary in this recipe. I do not believe you could substitute grape juice - it just wouldn't work. If you do try the recipe with grape juice, it must be white grape juice. I wouldn't want you to waste the ingredients though Ahmed and I am fearful that there is not a replacement for the wine. Sorry about this one.

zena824 2 years ago said:
This is my type of dessert.. I love the fruit and the custards all swirled around.... thanks for a great post..

la9444144 10 months, 3 weeks ago said:
The recipe is a classic zabaglione and a good one at that. all ratios of ingredients match up very nice. i make this everyday for my resturant so i know its good. as for ahmed and the substitution of the marsala, you can make

any flavor zabaglione that you wish.

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