Zabaglione
Piedmont's ancient whipped egg dessert — zabaglione (also called zabajone), made by whisking egg yolks with sugar and Marsala wine over a bain-marie until the mixture triples in volume to a pale, frothy, warm custard. Possibly the first Italian dessert. Served warm in a glass with savoiardi or as a sauce for berries. The technique requires gentle heat and constant whisking.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Combine egg yolks and sugar in a large copper or stainless-steel bowl; whisk until pale and ribbon-stage.
About 4 min
Add Marsala; place bowl over a pan of barely simmering water (bain-marie). The bowl must not touch the water.
About 9 min
Whisk continuously over medium heat for 10–12 minutes. The mixture triples in volume, becomes pale and frothy, and holds a ribbon on the surface when the whisk is lifted.
About 9 min
The zabaglione is ready when it reaches 70–75°C and coats the back of a spoon thickly.
About 9 min
Serve immediately in warm glasses with savoiardi for dipping, or poured over fresh berries. If it cools before serving it collapses — zabaglione is only served warm and freshly made. The whole pleasure is the warm, Marsala-perfumed froth.
About 3 min
Nutrition per serving (estimate)
- Calories
- 200
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 0 g
- Sugar
- 16 g
- Sodium
- 40 mg
Contains: eggs
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Recipe by Boon Tools.