Zabaione, or zabaglione, is a creamy and enveloping dessert, perfect for ending a meal in style. Easy to prepare, it is based on egg yolks, sugar and Marsala, but you can also vary it with other sweet wines. Discover the recipe for a dessert that always impresses!
Ingredients:
4 egg yolks 🥚
60 g of sugar 🍬
70 g of Marsala (or another sweet wine such as Moscato, Passito, or Vin Santo) 🍷
A pinch of vanilla or lemon zest (optional for extra flavor! 🍋)
How to prepare it:
Heat the Marsala:
In a saucepan, pour the Marsala and heat it over low heat. Add half of the sugar and stir until the sugar has completely dissolved. Keep an eye on the temperature: the Marsala must not boil, it must only heat up.
Whip the egg yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar until light, fluffy and frothy. If desired, add a pinch of vanilla or grated lemon zest for a touch of freshness.
Add the Marsala to the egg yolks:
Slowly add the hot Marsala mixture to the whipped egg yolks, stirring with a whisk so that the mixture becomes smooth. Be careful not to let the yolks curdle!
Cook in a bain-marie:
Place the bowl over a pan of boiling water (bain-marie), stirring constantly. Cook until the zabaglione thickens and becomes creamy. The right consistency is that of a smooth and velvety cream.
Extra tips:
Serve with biscuits: Complete your zabaglione with ladyfingers or cat’s tongues for a perfect pairing!
You can also pour zabaglione over ice cream or cake for an even more delicious and creamy dessert!
Get your fill of flavor: If you like, you can also add a little coffee or a liqueur like rum for a touch of intensity
