Zabaglione: Egg yolks, Sugar and Marsala whipped over a hot water bath, served warm in a glass with cookies
Makes 4 servings The classic way to enjoy this dessert is to serve it warm as soon as it is made, either on its own or with cookies, berries, or seasonal fruits. However, if you prefer, chill it and then fold in some whipped cream for a different way to enjoy this simple, adaptable dessert.…

CIA FOODIES


Zabaglione

Makes 4 servings The classic way to enjoy this dessert is to serve it warm as soon as it is made, either on its own or with cookies, berries, or seasonal fruits. However, if you prefer, chill it and then fold in some whipped cream for a different way to enjoy this simple, adaptable dessert.

Ingredients

  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 cup Marsala (see Note)
  • 1 cup heavy cream, for whipping (optional)

Directions

  1. In a bowl set over barely simmering water, whisk together the egg yolks, sugar, and Marsala.
  2. Whisk constantly until thickened and glossy, 5 to 7 minutes. Make sure you don’t overcook it or it will scramble.
  3. Serve at once as a warm custard.
  4. For a cold dessert, transfer the bowl to an ice water bath and stir occasionally until the mixture is cool. Transfer to the refrigerator and chill completely, about 1 hour. If desired, whip the heavy cream to medium-stiff peaks and fold the whipped cream into the sabayon. Spoon into molds or glasses, and serve as a mousse.Chef's Note: Use any of several different wines from Madeira to Vin Santo, Prosecco to Port, or different liquors, such as Kahlúa, Grand Marnier, or Sambuca instead of the Marsala to flavor the dessert.

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