How To Make Zabaglione

It doesn’t always have to take a bunch of ingredients, 30 steps and hours of time to make good meals or baked items. Sometimes even the simplest ingredients can make the most delicious food, and we know this to be especially true when it comes to Italian cuisine. Even their desserts have a simple elegance that is synonymous with being rich, straightforward and delightfully delicious. Such is the case with the custard like treat, zabaglione, that is a staple in most Italian kitchens and restaurants. This emulsion dessert definitely needs a certain amount of preciseness to get it down perfectly the first time. The delicateness of the egg yolks mixed with the bain marie heat can make it easy to turn the custard into sugary scrambled eggs. But with the right techniques, constant whisking (we mean it) as well as the perfect balance of fat and oil, you can soon have that Italian dessert to make alongside your equally uncomplicated Italian meal ideas. In the end you get a sweet, boozy pudding that goes well with fresh berries, biscotti and ladyfingers and has the power to change the way you look at dessert. It’s that powerful.

Learn to cook the delicioso zabaglione in this great pastry recipe video tutorial. Once you’ve made it, you’ll have a dessert to compliment dozens of future dinners.

8 egg yolks
4 oz granulated sugar
1/4 tsp salt
2 fl oz Marsala wine
6 fl oz dry champagne
Whipped cream

  1. Combine the egg yolks, sugar and salt in a stainless steel bowl.
  2. Add the marsala and champagne to the egg mixture.
  3. Place the bowl over a pain of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, approximately 10 minutes. Serve immediately.

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