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How to make it

  • In a large glass mixing bowl, using an electric whisk, whisk the egg yolks and superfine sugar together until you have a very pale mixture.
  • Grate the chocolate finely and fold into the egg mixture.
  • Fold the Marsala wine into the chocolate mixture.
  • Put the mixture over a pan of gently simmering water and set the electric whisk on the lowest speed or change to a hand-held balloon whisk. Cook, whisking continuously until the mixture thickens; take care not to overcook or the mixture will curdle.
  • Spoon the hot mixture into 4 warmed glass dishes or large coffee cups. Serve the Zabaglione as soon as possible so that it is warm, light, and fluffy accompanied by amaretti cookies.
  • Cooking Tips
  • Make the dessert just before serving as it will separate if you let it stand. If it begins to curdle, remove it from the heat immediately and put it into a bowl of cold water to stop the cooking. Whisk furiously until the mixture comes together.
  • http://www.cheftomcooks.com

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    You say zabaglione, I say sabayon, either way it is delicious.
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  • debra47 7 years ago
    Sounds absolutely divine!
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  • tigressa 7 years ago
    oo lala.. dis sounds yuummy!
    Was this review helpful? Yes Flag

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