Zabaglione

By Master Chef on January 21st, 2019 · In Dessert Sauces, Desserts, DOTD, Entertaining, Puddings, Regional and Ethnic, Sauces and Gravies, Techniques

Outrageously delicious, Zabaglione is a classic, best when served on its own, in our humble opinion, though it may also be served over fruit, cakes or pastries.

Zabaglione

Author: Epicurus.com Kitchens

Recipe type: Dessert

Cuisine: Italian

Serves: 3

Ingredients

4 egg yolks
2 Tablespoons sugar, powdered
2 Tablespoons Sherry or Marsala

Instructions

Beat egg yolks and powdered sugar till thick. Put in a heavy bowl over hot water. Beat constantly, adding a little sherry at a time, until the mixture starts to hold shape.
Place immediately into heated cups for serving warm or cold. Use of Marsala instead of sherry is traditional, but a variety of fortified wines or liqueurs may be used, each producing a different flavored custard.

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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