Zabaglione Recipe

Zabaglione Recipes

Ingredients :

4 egg yolks

50g caster sugar

60ml Marsala or Madeira wine

amaretti biscuits, to serve

Method :

Place the egg yolks and sugar in a large heatproof bowl and whisk with an electric whisk until the mixture is pale and thick. Gradually add the Marsala or Madeira, whisking well after each addition (at this stage the mixture will be quite runny). Now place the bowl over a pan of gently simmering water and continue to whisk for at least 5-7 minutes, until the mixture becomes thick and mousse like; when the beaters are lifted they should leave a thick trail on the surface of the mixture. (If you don't beat the mixture for long enough, the zabaglione will be too runny and will probably separate.) Pour into four warmed, stemmed glasses and serve immediately with the amaretti biscuits for dipping.

If you don't have any Marsala or Madeira you could use either a medium sherry or a dessert wine. A much loved Italian dessert traditionally made with Marsala. Madeira is a good alternative.

Serves 6

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