A true classic of Italian cooking that may be used as a dessert or a dessert sauce over fruit, cake or pastries. Its superb flavor comes from the wine or liqueur used. Be creative and experiment with liqueurs such as Tia Maria, Nocello, rum or others.

Zabaglione Caldo
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 8 egg yolks
  • 1/2 Cup sugar
  • 3/4 Cup Marsala, dry sherry or Port
Instructions
  1. In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly.
  2. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately.
Variation:
  1. Cold Zabaglione (Zabaglione Freddo):
  2. As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.
Notes
Italian chefs who make this recipe often use a special copper pan, with some having sufficient expertise to use the pot over open flame, while most do it over boiling water. If you really enjoy this recipe, consider buying a copper Zabaglione pan.

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