Zabaglione
Zabaglione is a classic Italian dessert made with egg yolks, sugar, and sweet wine, whipped into a light, foamy custard. It’s simple yet elegant, perfect for a sophisticated dinner party.
Nutrition
Calories: 230cal
Carbohydrate: 27g
Protein: 4g
Fat: 7g
Cholesterol: – -mg
Sodium: 35mg
Difficulty Level: easy
10 min Prep
10 min Cook
20 min Total
4 Servings
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup Marsala wine
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare a double boiler by filling a saucepan with a couple of inches of water. Heat the water until it is simmering gently, not boiling. Place a heatproof bowl over the saucepan, making sure the bottom does not touch the water.
- In the heatproof bowl, combine egg yolks, sugar, and a pinch of salt. Whisk together vigorously for about 2 minutes, until the mixture is smooth and pale.
- Gradually whisk in Marsala wine and vanilla extract into the egg mixture. Continue whisking until everything is well combined.
- Place the bowl over the simmering water. Use an oven thermometer to ensure the temperature of the mixture does not exceed 160°F. Whisk continuously for about 10 minutes, or until the mixture triples in volume and thickens to a foamy custard.
- Remove from heat and continue whisking for an additional minute to ensure the custard sets properly. This will prevent the eggs from curdling and ensures a smooth texture.
- Transfer the zabaglione into serving glasses or bowls immediately. Serve warm or at room temperature. For an extra delightful experience, garnish with fresh berries or a sprinkle of cinnamon.
