Classic zabaglione

Classic zabaglione

From
Posh Eggs
Serves
4
Prep
20 mins
Photographer
Louise Hagger

A truly delicious, light foamy Italian dessert, zabaglione is made with fortified wine. Like custard, the eggs need to be cooked over a very gentle heat, just enough for the mixture to thicken and swell – take care not to overheat otherwise it will curdle.

Ingredients

Quantity Ingredient
5 large egg yolks
1 vanilla pod, seeds scraped
100g golden caster sugar
pinch ground cinnamon
75ml marsala or madeira wine
4 amaretti biscuits, roughly crushed

Method

  1. Put the egg yolks, vanilla seeds and sugar into a large heatproof bowl. Using an electric handheld beater, whisk for 4 minutes, or until the mixture is pale, thick and creamy. Mix in the cinnamon.
  2. Place the bowl over a pan of barely simmering water (the bowl should not touch the water). Slowly add the marsala, whisking all the time. Continue to whisk for 6 minutes or so, until the mixture thickens and swells enough to leave a trail when the beaters are lifted. Remove from heat and immediately spoon between four glasses. Sprinkle with crushed amaretti biscuits and serve.
Tags:
eggs
breakfast
lunch
dinner
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