Zabaglione
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat
2
Add the egg yolks and sugar to a large glass bowl
3
Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes
4
Decrease the mixer speed to low and add the Marsala and salt
5
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water
6
Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer
7
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly
8
Serve with fresh berries, if desired