Zabaglione

Name: Zabaglione
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 6 large egg yolks; 1/2 cup granulated sugar; 1/2 cup dry Marsala wine; 1 cup fresh berries, for serving; 1 tbsp grated lemon zest (optional)

A warm, airy Italian custard of egg yolks whipped with sugar and Marsala wine into a frothy cloud.

15 minutes

Serves 8

Dessert

Contains common allergens

Egg

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Set up a double boiler by bringing 1 inch of water to a bare simmer in a saucepan and choosing a heatproof bowl that sits snugly on top without touching the water.

2
In the bowl off the heat, whisk the egg yolks and sugar together until pale, thick, and ribbony, about 2 minutes.
3
Whisk in the Marsala, then set the bowl over the simmering water and whisk continuously and vigorously for 5 to 8 minutes as the mixture triples in volume and forms soft, warm peaks, taking care never to let it scramble.
4
Once the zabaglione holds a fluffy ribbon when the whisk is lifted and feels warm to the touch, remove it from the heat immediately.
5
Spoon the warm custard over fresh berries in stemmed glasses, dust with lemon zest if using, and serve at once before it deflates.

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