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Zabaglione


This recipe is part of the recipe for Tiramisù

Yield

Makes 4 servings

Ingredients

5 egg yolks
1/4 cup sugar
1/2 cup sweet marsala wine, divided
1/4 cup dry white wine

Preparation

  1. Place egg yolks in top of double boiler; add sugar. Beat with portable electric mixer at medium speed until mixture is pale yellow and creamy. Place water in bottom of double boiler. Bring to a boil over high heat; reduce heat to low. Place top of double boiler over hot water. Gradually beat 1/4 cup marsala into egg yolk mixture. Beat 1 minute. Gradually beat in remaining 1/4 cup marsala and white wine.
  2. Cook 6 to 10 minutes until mixture is fluffy and thick enough to form soft mounds when dropped from beaters, beating constantly and scraping bottom and side of pan frequently. (Do not overcook or custard will curdle.) Remove top of double boiler from water. Whisk custard briefly. If not using for Tiramisu recipe, pour into 4 individual serving dishes. Serve immediately with fresh berries and/or cookies.

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