Zabaglione
By on · 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.
