Name: Zabaglione
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 egg yolks; 1/4 cup caster sugar; 1/2 cup sweet marsala; 1/4 cup dry white wine

Zabaglione

This deliciously rich, foamy Italian custard can be served as a dessert by itself, with sponge finger biscuits, or as a delightful topping for fresh fruit. Strawberries, mangoes or stewed plums are ideal for serving in this way.

Ingredients

5 egg yolks

1/4 cup caster sugar

1/2 cup sweet marsala

1/4 cup dry white wine

Method

1.Beat yolks and sugar in medium heatproof bowl with electric mixer until well combined

2.Place bowl of mixture over medium saucepan of simmering water. Gradually beat in half of the marsala and half of the white wine; beat well. Gradually beat in remaining marsala and wine.

3.Beat constantly, about 10 minutes, or until thick and creamy. If mixture adheres to side of bowl, quickly remove from heat and beat vigorously with wooden spoon especially around base. Pour into individual dishes; serve immediately

Zabaglione makes an excellent topping for fresh fruit.
Note

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Ingredients

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