CookEat Recipe
Zabaione
Warm foamy egg-yolk cream whisked with sugar and Marsala.
Method
Steps
Step 1
Gather the ingredients: 3 egg yolks; 30 g caster sugar; 150 ml Marsala.
Step 2
Whisk the yolks and sugar in a heatproof bowl until thick and very pale. Gradually whisk in the Marsala.
Step 3
Set the bowl over gently simmering water without letting its base touch the water. Whisk continuously until the mixture swells into a light foam, thickens and reaches at least 74°C throughout. This usually takes about 6–10 minutes. Adjust the heat as needed and do not let the mixture boil or curdle.
Step 4
Remove from the heat as soon as it is risen and cooked, and serve immediately in four small cups. It contains alcohol; brief cooking does not make it alcohol-free.
Step 5
Wine alternatives: use 150 ml sweet Cyprus wine or Madeira in place of the Marsala, with the same three yolks, 30 g sugar and cooking method. For a stronger version add 15 ml rum to the chosen wine before heating. A teaspoon of ground cinnamon may also be whisked in with the wine if desired; it is optional.
Step 6
For eight people, use 6 yolks, 60 g sugar and 300 ml chosen wine, with optional 30 ml rum and up to 2 teaspoons cinnamon. Use a larger bowl and whisk to the same foamy texture and measured cooking temperature, allowing more time as needed.
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