Zabaglione
This luscious dessert combines the richness of egg yolks and the sweetness of Marsala wine to create a velvety zabaglione that perfectly complements the fresh, juicy fruits. A simple yet elegant dessert that is sure to impress your guests. Serve it warm and watch them savor each spoonful. Let's get started!
— Constant Cookbook
Ingredients
- 1/2 cup sugar
- 7 egg yolks
- 1 cup sweet Marsala
- 2 to 3 cups strawberries, hulled and sliced, or fresh figs, stemmed and quartered
Instructions
- Select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches into the saucepan and bring to a very gentle simmer. Meanwhile, in the heatproof bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow, thick and creamy, 2 to 3 minutes. Continuing to whisk, gradually add the Marsala.
- Place the bowl over, but not touching, the simmering water in the pan and cook, whisking constantly, until the mixture is thick and frothy and has tripled in volume, about 10 minutes.
- Divide the fruit among dessert bowls and top with the zabaglione, dividing it evenly. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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