I'm on a bit of a desert kick right now... especially creamy deserts! I'll pass up chocolate any day for rich and creamy. My last post was a tasty Pot de Creme. My next post will be a Lime Mousse. But for now, we are talking Zabaglione!
This eggy cloud of deliciousness is a classic Italian custard desert with a fancy name. You are going to be amazed at how easy Zabaglione is to prepare. There are only three main ingredients in this recipe. The key is giving it your full attention which is probably the hardest part for me. My galley is a busy place and I'm usually prepping several things at a time.
I first learned to make this in an Italian cooking series class taught by Jane Boniffazzi. Since then I've probably made enough Zabaglione to fill a boat or at least a dinghy!
Recipe Type: Desert
- 6 Egg Yolks
- 1/4 C Sugar
- 1/2 C Sweet Marsala Wine
- Fresh Whipped Cream
- Fresh Berries
- In the top of a double boiler (or metal bowl), mix the Sugar and Egg Yolks together using a whisk until creamy.
- Slowly mix in the Sweet Marsala Wine.
- Place on top of a simmering pot of water and whisk until Custard is thick. Make sure water is not over boiling so not to cook the eggs. Use a spatula to scrape the sides of the bowl.
- Refrigerate Custard for at least 1 hour.
- Spoon Custard into wine or martini glasses. Top with fresh Berries and Whipped Cream. Garnish with a piece of mint if desired.
Watch for my Lime Mousse post coming soon!