 |
Zabaglione Recipe | |
Italian Dessert | |
|
Ingredients:
6 egg yolks1/3 cup sugar, or to taste Pinch of salt 1/2 cup marsala wine. Citrus juice and zest, vanilla, or ground ginger may be added to the wine.
Directions:
In a double boiler, combine the egg yolks, sugar and salt. Beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the wine. Place over gently simmering (not boiling) water. Continue to beat constantly until the custard is thick and doubled in volume about 5 to 8 minutes. It should just hold its shape. Spoon into stemmed glasses or pour into custard cups and serve warm. Makes 4 servings.
| |