Try this recipe for a version of this Italian creamy dessert recipe incorporating the sweet taste of Marsala.
Beat the yolks and the sugar together until they are white and frothy.
Stir in the Marsala and put the whole mixture into a thick pan (an untinned copper sugar-boiling pan is the best utensil for zabaglione) over a slow fire.
If you don’t have a copper bowl use a double boiler or a bowl over a large pot of boiling water.
Stir continuously as for a custard, taking great care that the zabaglione does not curdle. It must not boil.
As soon as it thickens pour it into warmed glasses and serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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