Zabaglione is classic Italian wine custard,served warm or cold in wine glasses or dessert bowls. Spoon itover fresh sliced strawberries or peaches, or pound cake.
4 large egg yolks
Place the egg yolks in the top of a doubleboiler in a heatproof bowl that will fit snugly over a largerpan. Place on a folded kitchen towel and beat with a whisk orhand-held electric mixer until pale yellow. Beat in the sugarabout 1/2 tablespoon at a time, beating well after each addition.Beat in the wine.
Pour about 1-inch of water in the bottompart of the double boiler and heat to simmering, not boiling.Reduce the heat to low. Set the top of the double boiler or theheatproof bowl over the simmering water and beat the zabaglionewith a wire whisk until thick and foamy, at least 7 minutes.Pour into 4 wineglasses or dessert bowls. Serve at once.
1/4 cup superfine sugar
1/4 cup sweet Marsala wine
Makes 4 servings.
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