Zabaglione

Total Time: 45 min
Prep: 30 min
Cook: 15 min

Ingredients

3 large egg yolks
1 or 2 tsps sugar
1/2 cup (125ml) Marsala

Fresh berries, for serving, optional

Directions

Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed (or a whisk, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala slowly a little bit at a time.

Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired. 

Liguria in Italy.svghttps://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQqGmnUnfO0bbvAKmKOEfwqSXzffDU4Mzu9rh8o1u04TrvEPID14g    Traditional dessert from Liguria, Northern Italy    

Recipe provided by Marlene Harrison  

 

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