Zabaglione has luxurious feel to it but is surprisingly easy to make at home. Give zabaglione a try. It’s a delightful culinary journey that will leave you and your guests craving for more.
Author:Life At The Table
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:1 1/2 - 2 cups custard 1x
Ingredients
Scale
4 egg yolk, room temperature
1/2 cup granulated sugar
1/2 cup Marsala
1/2 cup – 1 cup of fresh fruit per person
sliced almonds, toasted
Instructions
In a medium bowl, whisk the egg yolks until foamy.
Whisk in the sugar.
Whisk in the Marsala
Set the bowl over simmering (not boiling) water.
Whisk vigorously and continuously until the mixture thickens and greatly expands its volume.
You’ll know it’s done when the mixture leaves a “ribbon” on top of the custard when the whisk is lifted from the bowl.
Serve warm over fresh-cut fruit and topped with the toasted almonds.
Notes
Adjust your heat so that the water always maintains a gentle simmer.
The mixture will curdle if it gets too hot. Remove the bowl from above the simmering water to cool it down.
Don’t stop whisking once the process begins or your eggs will burn or curdle. It’s a commitment once you begin, but, oh, so worth the effort.