Zabaglione
The key to this airy custard is in the whipping. Be sure to whisk consistently as the custard heats ever so gently over a water bath. You’ll be rewarded with the lightest of spoon desserts, a perfect ending to an elegant dinner party.
Servings: 4
Equipment
- Copper or heat-proof glass bowl with rounded bottom
- Saucepan for simmering water
Ingredients
- 4 large egg yolks
- 4 tablespoons granulated sugar
- 1/4 to 1/3 cup Marsala, Vin Santo, or other wine or liqueur
Instructions
- Get ready. Fill a medium saucepan about halfway with water and bring it to a boil over medium-high heat. Place the yolks in a heat-proof glass bowl that will fit over the pan of boiling water without the bottom of the bowl touching the water. Whisk in the granulated sugar until well incorporated. Then whisk in the Marsala.
- Cook the custard. Lower the heat under the saucepan to bring the water to a gentle simmer. Set the bowl over the pan and begin whisking, using a rotating up and down motion to incorporate air as you go. Use a pot holder or kitchen towel to steady the bowl if necessary as you whisk. As the mixture heats up, it will begin to foam. After 3 to 4 minutes, the mixture will start to thicken into an airy custard. Keep whisking steadily as the custard thickens. Lift the bowl once or twice to make sure the water beneath it does not return to a boil. Overheating the custard could cause the eggs to scramble.
- Check the texture. When you can see the tracks of the whisk in the custard it’s time to check for doneness. Lift up the whisk. If the ribbon of zabaglione mounds briefly—several seconds—as it falls back into the bowl, it is done. It should be pourable, but should also mound lightly on a spoon.
- Cool the zabaglione. Remove the bowl from the pan of simmering water and keep whisking the zabaglione until it has cooled to just warm. It will thicken a bit more as it cools.
- Serve or chill. Serve the zabaglione while still warm or at room temperature, draping it over fruit or cake, or piling it into small glasses to eat with a spoon. To chill, transfer the zabaglione to a bowl or container and lay a sheet of plastic wrap directly over the surface. Cover and refrigerate until cold. Be sure to serve within 24 hours, before the custard begins to deflate and lose its structure.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- To make it alcohol-free: You can simply leave out the Marsala and flavor the zabaglione with vanilla bean seeds scraped from the pod or a splash of vanilla extract.
- Other Wines for Zabaglione: Port, Sherry, Vin Santo, Cognac or Brandy, Liqueurs, or Sweet white wine.
Nutrition
Calories: 104.3kcal | Carbohydrates: 12.6g | Protein: 2.9g | Fat: 4.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.1g | Cholesterol: 194.4mg | Sodium: 8.8mg | Potassium: 19.9mg | Sugar: 12.1g | Vitamin A: 259.6IU | Calcium: 23.3mg | Iron: 0.5mg
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