Ingredients
Scale
- 4 large egg yolks
- 4 tablespoons granulated sugar
- 1/4 to 1/3 cup Marsala, Vin Santo, or other wine or liqueur
Instructions
- Prepare your workspace by filling a medium saucepan halfway with water and bringing it to a boil on medium-high heat.
- In a heat-proof glass bowl, whisk together the egg yolks and granulated sugar until well combined, then add in the Marsala wine.
- Reduce the heat to a gentle simmer and set the bowl over the saucepan, whisking continuously to incorporate air. Use a pot holder if needed for stability.
- Continue to whisk until the mixture becomes foamy and thickens into a custard, about 3 to 4 minutes. Keep the water below from boiling.
- Check the consistency by lifting the whisk; if the zabaglione mounds for a few seconds before falling back, it is ready.
- Remove the bowl from heat and whisk until the custard cools to just warm, thickening as it cools.
- Serve the zabaglione warm or at room temperature over fresh fruit or cake, or chill it by covering it and refrigerating.
Last Step:
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Ensure that the bowl does not touch the simmering water to avoid cooking the eggs too quickly.
Try serving zabaglione with berries or cake for a delightful pairing.
Best enjoyed fresh; consume within 24 hours for optimal flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 24g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg