ReceptnaptárZabaglione (Italian wine custard)
Zabaglione is Italy's oldest whipped dessert: egg yolks, sugar and Marsala whisked over steam into a foam. It is silky, warm and boozy. It is ready in 10 minutes and is wonderful with fruit, next to cakes, or poured over ice cream.
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Ingredients
Method
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- Set a wide heatproof bowl (or metal mixing bowl) over a small saucepan with 3-4 cm of gently simmering water. The bottom of the bowl must not touch the water.
- Whisk the egg yolks with the sugar and salt in the bowl until smooth.
- Pour in the Marsala, then whisk constantly and vigorously over the steam. Don't stop, or the eggs will scramble.
- Whisk for 7-10 minutes, until the cream triples in volume and becomes pale, foamy and thick, flowing off the whisk in ribbons. Its temperature should be about 70-75 °C.
- Remove from the heat, stir in the vanilla and whisk for 1 more minute to cool it slightly.
- Serve immediately, warm, in glasses with berries and ladyfingers. For a cold version, cool it over ice water while stirring and fold in whipped cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Whisk constantly, or the eggs will set.
- The water should barely bubble, not boil hard.
- For an alcohol-free version, try apple cider or grape juice.
- It is best fresh, so it is not worth making ahead.
Frequently asked questions
Without Marsala?
With sweet white wine, or sparkling wine (that is sabayon).
What's the difference between sabayon and zabaglione?
French sabayon is made with white wine or sparkling wine, Italian zabaglione with Marsala.
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