Spumone zabaglione

Spumone zabaglione

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
3 egg yolks
2 teaspoons water
3 tablespoons caster sugar
125ml marsala or similar sweet wine
190ml cream

Method

  1. Combine egg yolks, water, sugar and wine in top of a double saucepan or heatproof bowl. Whisk until lukewarm over a pan of hot, not boiling, water, then remove from heat and continue beating until mixture is foamy and slightly thickened.
  2. Whip cream until it holds soft peaks and fold into egg mixture. Pour into a 1 litre mould, cover with foil and freeze for 3–4 hours.
  3. Unmould onto a chilled serving platter, and cut into wedges to serve. Accompany with fresh strawberries, raspberries, peaches, apricots or crisp biscuits.
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