Zabaglione

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

This traditional zabaglione recipe follows the classic Italian method for achieving that signature airy texture and glossy finish.

Ingredients

2 large egg yolks
2 tablespoons sweet Marsala wine
2 tablespoons superfine sugar, (caster)
6 lady fingers or Savoiardi, optional

US - Metric

Instructions

Bring a pot of water to a simmer.
Place the egg yolks and sugar in a heatproof bowl and whisk with a hand-held electric mixer or a balloon until thick and pale. Gradually whisk in the marsala.
Place the egg bowl over a saucepan or double boiler , of gently simmering water; the bottom should not touch the water under any circumstances, and do not let the water boil.
Whisk the mixture until glossy, soft, and foamy. Continue beating until it begins to bubble. This will take about 5 minutes.
Serve immediately in glasses with a lady's finger for dipping.

Equipment

Notes

The proportions are super easy to remember: one egg, one tablespoon sugar, and one tablespoon Marsala serve one person. How easy is that?

It must be made at least last minute, but it will only take 5 minutes. Everyone will wait patiently, knowing what is coming.

The secret is to keep the mixture hot enough to cook and thicken the egg yolks, but not too hot to burn them and start solidifying.
Do not let the bowl with the eggs touch the hot, simmering water below, or it will cook, and your zabaglione will not be light and smooth.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.