Zabaglione, an Italian simple and delectable dessert made with few basic ingredients. It’s made with egg yolks, sugar and Marsala or another form of liqueur. It’s a very light, whipped custard dessert that can be served with fresh berries, fruits like mangoes or peaches or simply with crunchy Italian style biscuits. It’s quite surprising when you first taste it how amazing the flavour can be for such a basic recipe. If you like custard, you will adore this recipe.
Place a pot or saucepan on high heat half full with water. Bring to gentle simmering point once boiling.
Separate the egg yolks from whites and place the yolks in a heat proof mixing bowl. Add the sugar and Marsala. Place your mixing bowl on top of your pot (double boiler) ensure the bottom doesn’t touch the water. Whisk vigorously for 4 to 10 minutes, depending on your speed. Continue whisking until it forms a ribbon like thick creamy foam. Remove from double boiler immediately.
Serve immediately by pouring over fresh or frozen raspberries.
Break up some biscotti or other Italian biscuits and garnish the top for crunch and texture.
You can also refrigerate a few hours and serve chilled. But not overnight.
Use other liqueurs such as Grand Marnier or Limón cello.
Works well with other fruits.
It’s very rich so don’t make the serves too large.
By Joel Mielle
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