Zabaglione
A warm, airy Italian custard of egg yolks whipped with sugar and Marsala wine into a frothy cloud.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Zabaglione to your week, check it against your household's allergens, and build the shopping list automatically.