Zabaione

Zabaione

By
From
The Italian Baker
Serves
4

This is not a cake or cookies or other baking treat, but a versatile cream that is a cross between a pudding and a filling. It can be served in glasses or ramekins with lady fingers or fresh fruit, or used as a filling for cakes. The first published recipe in Italy dates back to 1662 and, because it is rich in protein, it was once served to invalids to restore strength and energy. As this recipe includes alcohol, I would consider it an adult treat. It is absolutely delicious and so easy to make!

Ingredients

Quantity Ingredient
8 egg yolks
200g caster sugar
8 tablespoons marsala
cocoa powder, for dusting

Method

  1. Put the egg yolks and sugar in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Using an electric hand-held whisk, whisk to a smooth, pale cream.
  2. Add the marsala in a steady stream, whisking constantly. Cook, whisking, for 5–10 minutes until smooth and pale, then remove from the heat. Pour into individual glasses or ramekins and chill in the fridge for at least 1 hour before serving.
  3. Sprinkle with cocoa powder and serve with lady fingers, fruits, chopped chocolate or just as it is.

Note

  • Serves 4 as dessert, or enough to fill a 20 cm cake.
Tags:
baking
cakes
biscuits
Italian
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